Ingredients
- /2 pound bacon
- medium head cabbage, shredded
- onion, chopped
- clove garlic, minced
- /2 cup tarragon vinegar
Instructions
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Step 1
First, cook the bacon in a large skillet over medium-high heat until crisp. I like to use a deep skillet to render the fat evenly. Remove bacon, crumble, and set aside, but don’t discard that flavorful fat. Next, add the chopped onion and minced garlic to the skillet and fry in the bacon fat until soft and lightly browned. Pour in the tarragon vinegar, bringing it to a gentle simmer. Toss in the shredded cabbage and reserved bacon, stirring to coat everything in the tangy dressing. Sauté for just 2-3 minutes until the cabbage is slightly wilted but still has a bit of crunch. Serve immediately while warm.
Chef's Tip
For extra depth, I sometimes add a teaspoon of mustard seeds alongside the garlic. They pop and release a nutty flavor that complements the bacon beautifully.
Storage Tips
Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet over medium heat until warmed through; avoid microwaving to keep the bacon crisp.
Variation Tips
Swap tarragon vinegar with apple cider vinegar for a different tang, or use red cabbage for a colorful twist. Add a pinch of red pepper flakes for heat, or stir in some toasted pine nuts for a crunchy finish. If you like more greens, throw in a handful of finely chopped kale along with the cabbage.