«That’s how we know that God wants us to be happy. It’s not that he invented beer; it’s that we have bacon to go along with it.»

Porciones: 4

Preparación: 10 minutos

Total: 10 minutos

Ingredientes

1 head red cabbage

1 small sweet white onion

1/2 kg thick-cut butcher’s bacon

30 ml olive oil, divided

2-3 cloves garlic, sliced

40 g pine nuts

115 g tomato-basil pasta sauce

Fresh ground pepper, to taste

Direcciones

1. On a cutting board, roughly chop cabbage, onion, and 4 to 6 strips of bacon. In a large cast iron skillet over medium-high heat, heat 1 tablespoon (15 g) olive oil. When pan is hot, add bacon and cook for 2 to 3 minutes. Add onion and cook until onion is caramelized and bacon is crispy.

2. In a second pan over medium-high flame, heat remaining olive oil. When hot, add cabbage and cook until soft. While cabbage is cooking, add garlic and pine nuts to bacon-onion pan.

3. When cabbage is cooked to desired texture, add to bacon-onion pan and mix in tomato sauce until heated through. Season with fresh pepper to taste and serve hot. Cheers!

De How-To: Make Cabbage & Bacon with John Ratzenberger