Chinese Cabbage with Bacon & Mushrooms pulls together fresh and savory flavors. Smoky bacon and umami mushrooms pair with crunchy cabbage to turn a plain vegetable into a treat!
Are you ready for spring? Maybe already enjoying some warmer weather? Well we just got 13 inches of snow—a freak spring storm! So, I am ready for something that tastes fresh!
Fortunately, while snowed in, there was one last Chinese Cabbage in the refrigerator. Cabbage is a wonder at surviving the winter; just peel off any dry, shriveled outer leaves and you are good to go.
But let me tell you a secret about Chinese Cabbage. The thicker bottom ends benefit from a good cooking, but the lacy tops are lovely and fresh tasting with just a minute or two of heat. You’d almost think they were fresh picked!
Now I admit that Chinese Cabbage with Bacon & Mushrooms may stack the deck by loading up on mushrooms and bacon. But if it tricks helps your husband and kids to eat cabbage how can you argue? Yes, everyone in my house was so focused on the bacon and ‘shrooms, I think they forgot about the cabbage.
Your typical Chinese cabbage is a large vegetable so this dish makes a lot—and it’s good reheated. But you do lose some of that fresh taste when you rewarm. If you aren’t serving a crowd, you can always cut a large Chinese cabbage in half. (Or even save half of the “lacy tops” to add the second day.)
Yes, with Chinese Cabbage with Bacon & Mushrooms, I just might survive until spring arrives for real!
- 8 ounces bacon or bacon ends
- 8 – 16 ounces mushrooms, sliced
- 1 large Chinese Cabbage
- a dash of salt, pepper, soy sauce, or Worcestershire sauce as desired for seasoning
- Dice bacon and fry in a large frying pan until almost crisp. Add sliced mushrooms and cook until mushrooms are just golden.
- Cut off the bottom of the Chinese cabbage and discard (preferable compost 🙂 ). Cut the lower 2/3 of the cabbage into approximately 1 inch pieces.
- Drain fat in excess of a tablespoon or two from bacon and mushrooms, then add cabbage pieces. Sautee until tender. Taste and add salt, pepper, soy, or Worcestershire sauce if desired.
- Cut the remaining cabbage (the "lacy" top 1/3) into 1 inch pieces. Add to the frying pan and cook a minute or two until just warm.
- Serve immediately.
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