Boiled Bacon With Cabbage Carrots Recipes

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Steps:

• Bring cabbage, bacon, 2 cups water, and vinegar to a boil in a large saucepan over medium-high heat. Reduce heat to low and simmer uncovered until cabbage is very tender, about 3 hours, adding more water as needed.
• Whisk remaining 1/4 cup water and flour together in a small bowl and gradually add to cabbage mixture. Continue to simmer until thickened, about 5 minutes more. Season with salt and pepper.

Steps:

• In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.

Steps:

• Scatter the bacon in a large Dutch oven and cook over medium heat, stirring occasionally, until crisp, 6 to 8 minutes. Transfer the bacon to a paper towel-lined plate using a slotted spoon and set aside.
• Remove all but about 1 tablespoon of the bacon fat from the pot and add 2 tablespoons of the butter. When the butter has melted, add the broth, nutmeg, 1/2 teaspoon salt and a generous amount of pepper. Simmer for about 2 minutes to blend the flavors.
• Add the cabbage, bring the liquid back to a simmer over low heat and cover the pot. Cook, stirring occasionally, until the cabbage is very tender, about 20 minutes. Season with salt and pepper, if needed. Melt the remaining 2 tablespoons butter in a microwave or a small pot and drizzle over the cabbage. Just before serving, top with the reserved bacon.

Steps:

• Heat the oil in a large saucepan, and add the onion and bacon and cook until the onion is softened-about 5 minutes.
• Add the cabbage, sugar, vinegar, carraway seeds, stock powder and stir over a medium high heat for a couple of minutes or until the cabbage is coated with oil and starting to wilt.
• Add a couple of tablespoons of water, cover and cook over a low heat (watch it doesn't burn) for a further 15 minutes, stirring once or twice.
• Stir through the chopped parsley and serve.

Steps:

• Heat canola oil in a saucepan over medium heat. Add onion and cook until soft. Add ginger and garlic, cook for about 1 minute, stirring frequently. Add carrots, cabbage, salt and black pepper; Cook for 10 minutes, stirring occasionally. Next add the vinegar and stir to combine. Remove from heat. Serve warm.
• Notes: I prefer the cabbage to be crisp but if you prefer it to be softer you can add about 1/4 vegetable or chicken stock, and cook for an additional 10 minutes or until it is the texture that you desire. If using stock, be sure to adjust the amount of salt in the dish since stocks do tend to have sodium.

Steps:

• In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp. Add onions and carrots; saute for about 3 minutes. Add garlic; saute for 2 minutes.
• Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste. Saute, stirring, until the cabbage is tender, 10 to 15 minutes. Add butter, and stir well. Serve hot.