To celebrate Chinese New Year, I finished off my hunk of Fatted Calf slab bacon by making a Napa cabbage stir fry with diced bacon, thinly sliced onions and cremini mushrooms. Doesn’t sound like a Chinese dish to you? Tough. Gung Hay Fat Choy, buddy.
Time to make Stir Fried Cabbage with Mushrooms and Bacon!
Serves 4
Ingredients:
- ½ cup diced bacon
- 1 small onion, thinly sliced
- Kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms, thinly sliced
- Small head Napa cabbage, sliced crosswise into ½ inch pieces
- ¼ cup chicken broth
Equipment:
- All of my recommended kitchen tools are listed here.
Method:
I assembled the ingredients…
…heated a large cast iron skillet to medium and threw in the bacon.
The piece of bacon I had was pretty meaty and I sliced it pretty thick, so it was more like sautéing ham matchsticks as opposed to crisping thin slices of bacon.
Then, I added the onions (with some salt and pepper) and cooked them until they were translucent.
Once the onions were softened, I added the sliced mushrooms (with some salt and pepper) and sautéed them until the moisture had cooked off.
I put in the Napa cabbage…
…and splashed in some chicken broth.
I placed a lid on the skillet and lowered the heat to medium low. I simmered the dish for about 5-10 minutes until the cabbage softened to my preferred tenderness. I did a final taste for seasoning and adjusted with salt and pepper.
Easy and tasty. In the future, I’ll scoop out the bacon before adding the onions and mushrooms because the fatty part gets kind of rubbery. Because the bacon I used was more like ham, it wasn’t a problem. If I were using thin bacon, I’d definitely fish out the bacon and sprinkle the crispy pork bits on top after I finished the dish.
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PRINTER-FRIENDLY RECIPE CARD
Stir Fried Napa Cabbage with Mushrooms and Bacon
Ingredients
- ½ cup diced bacon
- 1 small onion thinly sliced
- Diamond Crystal kosher salt
- Freshly ground black pepper
- 8 ounces cremini mushrooms thinly sliced
- 1 small Napa cabbage sliced crosswise into ½-inch pieces
- ¼ cup chicken broth
Instructions
- Assemble and prep your ingredients. Heat a large cast iron skillet to medium heat and throw in the bacon. Cook until they are crispy, about 5 minutes.
- Add the onions and season with salt and pepper. Cook until they are translucent, about 5 minutes.
- Once the onions are softened, add in the mushrooms and season with salt and pepper. Sauté until the moisture has cooked off.
- Toss in the Napa cabbage and pour in the chicken broth. Mix everything.
- Put the lid on the skillet and reduce the heat to medium-low. Simmer everything for about 5-10 minutes or until the cabbage has softened to your preferred tendency. Adjust seasoning and serve!
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Why have only 2 people reviewed this? I first tasted this at Whole Foods on their hot bar, then found the recipe.I don’t even like mushrooms & love this! I use 1/2 lb bacon & about 6 oz of Canadian bacon sliced for a head of green cabbage along with an onion, 8 oz or so of mushrooms & lots of garlic. Even better if you use very strong chicken broth.