Ingredients
- 8 ounces bacon, diced
- 1 cup red wine vinegar
- 2 tablespoons honey
- 2 cups chicken stock
- 2 pounds Napa cabbage, thinly sliced
- Kosher salt and freshly ground black pepper
- 2 tablespoons fresh mint leaves, thinly sliced
Directions
Preheat oven to 400 degrees F. Place medium-sized roasting pan on burner over medium-high heat, add the bacon and cook until crisp. Remove the bacon with a slotted spoon to a plate lined with paper towels.
Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cover with foil and roast in the oven until wilted, about 30 minutes. Remove from the oven and stir in the mint. Transfer to a platter and sprinkle with the cooked bacon.
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By Cooking Crys
waxahachie, TX
on February 09, 2013
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This was good. I did everything on the stove, which was good as there was so much liquid. I followed others, and used less vinegar and omitted the mint. Dish reminded me of red cabbage dish. Next time may try to add beer vs chicken stock.
By KimCooper929
Chicago suburb,...
on May 01, 2012
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So delicious - I substituted apple cider vinegar and left out the mint. I removed the cover and cooked for an extra 20-25 mins to concentrate the broth. Killer with pork tenderloin & potatoes of your choice.
By PWog
downtown Los An...
on February 03, 2012
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I would give this dish 5 stars on taste. I'm giving it 4 stars because I prefer to make a faster version in a pan (without giving up the flavor. I heated the ingredients in a pan, brought to a quick boil, covered and steamed for 10-15 minutes. I stirred in the crispy bacon pieces during service. I left out the mint because I didn't have it on-hand.
Read all 14 reviews