Cabbage with Salt Pork
Cabbage braised with rendered salt pork, an old, simple way of stretching cellar cabbage into a full side dish or light meal.
- Prep
- 15 min
- Cook
- 35 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Easy
- Calories
- 260 kcal
Equipment
- •Large skillet or pot
Nutrition
Per serving, approximate
- Calories
- 260 kcal
- fat
- 19 g
- carbs
- 14 g
- protein
- 10 g
- calories
- 260
Instructions
- 1
Fry the diced salt pork in a large skillet over medium heat until crisp and the fat has rendered.
- 2
Remove most of the crisp pieces, leaving the fat in the pan.
- 3
Add the onion and cook until softened.
- 4
Add the shredded cabbage and toss to coat in the fat.
- 5
Add a splash of water, cover, and cook 15-20 minutes, stirring occasionally, until the cabbage is tender.
- 6
Stir the crisp salt pork back in, season with pepper, and serve hot.
Chef's tips
Soak the diced salt pork briefly in water before frying if it seems very salty.
Ingredient substitutions
- salt pork → bacon, though the flavour is milder
Storage
Keeps 2-3 days covered in the fridge.
Reheating
Reheat in a skillet over medium heat, stirring, until warmed through.
Common mistakes to avoid
- •Overcooking the cabbage until it turns grey and mushy
- •Not rendering the salt pork long enough for crisp texture
Serving suggestions
Cooked Cabbage with Salt Pork?
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