Fried Cabbage

By exdircomp

I recommend using a mandoline/slicer, to slice the cabbage and the shallot or onion. You could cut them by hand, but the cabbage cooks much more quickly when sliced very, very thin –

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• optional two shallots diced
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1/8 teaspoon pepper
• 6 cups coarsely chopped cabbage
• 3 tablespoon chicken stock
• 1 tablespoon cider vinegar

Preparation

Step 1

Procedure:
1.In a large saute pan, add the butter, olive oil, onion or shallot, and bacon. Cook and stir over medium-high heat until the onion or shallot is lightly browned, and the bacon starts to render its fat.
2.Add the cabbage, the red pepper, a pinch of sugar, a pinch of salt, and a grinding of black pepper. Cook and stir until the cabbage has started to lightly brown in places.
3.Add the vinegar, and cook until it has evaporated.
4.Add the water or stock, and cook until it has evaporated.
5.At this point, the cabbage should be cooked through and tender. The amount of liquid you add will depend on how thinly you sliced the cabbage. You may need to add additional water or stock if your cabbage is cut thickly.
6.Taste and correct for salt. Serve hot.