Bacon and Cabbage
Ingredients
Directions
Cook the bacon
Place the bacon in a pot half full of cold water and bring it slowly to a boil.
While the bacon is boiling, clean the cabbage and slice it thinly.
After the bacon has boiled for an hour, add the cabbage to the pot, ensuring the water is boiling.
Finish and serve
Once the bacon is cooked and the cabbage is tender, drain the cabbage in a colander, pressing out excess water.
Serve the cabbage on a dish with the bacon on top, and enjoy hot.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Cabbage
- Becomes tender and sweet as it simmers, forming the bulk of the dish.
- Bacon
- Releases fat and savory flavor into the cooking water, seasoning the cabbage.
The step that matters
Adding the cabbage to a boiling pot. The water must be boiling when the cabbage goes in so it returns to a boil quickly and cooks evenly. Adding it to slack water slows cooking and can leave the cabbage soggy or unevenly tender.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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