Sautéed cabbage with smoked bacon

Sautéed cabbage with smoked bacon - a simple and delicious recipe

Preparation time: 10 minutes
Cooking time: 40 minutes
Total time: 50 minutes
Number of servings: 4

Discover the authentic flavor of Romanian culinary tradition with this recipe for sautéed cabbage with smoked bacon. It is a comforting dish, perfect for a family meal or to impress friends at dinner. I will guide you step by step, so you achieve a perfect result!

Ingredients:
- 1 kg of cabbage (preferably white cabbage or Brussels sprouts)
- 200 g of smoked bacon (or bacon, if you prefer)
- 2-3 tablespoons of sunflower oil
- 1 large onion, finely chopped
- 1-2 tablespoons of tomato paste (optional, for added flavor)
- 1-2 bay leaves
- Salt and pepper to taste
- 1 teaspoon of sweet paprika (optional, for color and flavor)

Preparation method:

1. Prepare the cabbage: Start by removing the outer leaves of the cabbage and chopping it finely. A useful trick is to cut it in half and then slice it into thin strips. This will help the cabbage cook faster and more evenly. Once chopped, sprinkle salt over the cabbage and let it sit for about 30 minutes. The salt will help soften the cabbage and enhance the flavor of the dish.

2. Cook the bacon: In a large skillet, add the sunflower oil and heat it over medium heat. Add the diced smoked bacon and fry it until it becomes crispy and golden. This step will add a rich, smoky flavor to the dish.

3. Sauté the onion: Once the bacon is ready, add the chopped onion. Sauté the onion together with the bacon until it becomes translucent and slightly caramelized, about 3-4 minutes. The aroma of the onion will blend perfectly with that of the bacon, creating a delicious base.

4. Add the cabbage: After the cabbage has sat with the salt for long enough, gently squeeze it to remove excess water. Add the cabbage to the skillet, mixing well to combine it with the onion and bacon. Add the bay leaves, pepper, and, if desired, the sweet paprika. Stir everything together to incorporate the flavors.

5. Cook the cabbage: Cover the skillet with a lid and let the cabbage cook over low heat, stirring occasionally. Slow cooking will allow the cabbage to soften and absorb the flavors from the bacon. After about 30 minutes, add the tomato paste, if using, and let it cook for another 5-10 minutes.

6. Serve: Once the cabbage is tender and flavorful, remove the bay leaves and taste the dish to adjust the salt and pepper, if necessary. You can serve the sautéed cabbage with smoked bacon alongside warm polenta or with a portion of sour cream for a creamy and delicious contrast.

Variation suggestions: If you want to experiment, you can add a few slices of carrot for extra color, or you can replace the bacon with some pieces of smoked sausage.

This recipe for sautéed cabbage with smoked bacon is not only a delicious choice but also a quick comfort food for your soul, full of flavors and tradition. Try it and enjoy a simple yet flavorful dish that will surely become one of your favorites!

 Ingredients: 1 large cabbage (mine weighed 2.1 kg), 1 large onion, 400 g smoked bacon, oil, salt, pepper, sweet paprika (as desired, for color), bay leaves, thyme, 1 liter of borscht, 2 cubes of Knorr smoked bacon.