Pan-Fried Pointed Cabbage with Leeks and Bacon Recipe

Cabbage, Bacon, Onion and Leek Stir-Fry
Pan-Fried Pointed Cabbage with Bacon. Photo © Karin Engelbrecht
    15 min
Ratings

Kitchen gardens were common in Dutch towns and cities in the Middle Ages. The most common crops that were grown included cabbage, leeks, onions, celery and parsley. Many medieval recipes teamed cabbage with leeks, onions and herbs and we're continuing that tradition with this simple vitamin C-packed side dish. We've used pointed cabbage (also called Chinese cabbage in English, and spitskool in Dutch) because it is sweeter than regular cabbage and requires less time to cook.

What You'll Need

  • 5 slices streaky bacon
  • 2 tbsp. butter
  • 1 red onion, in rings
  • 2 leeks, in rings
  • 1 pointed cabbage (Chinese cabbage), finely sliced
  • 1 tbsp. finely chopped curly parsley
  • Salt & pepper

How to Make It

  1. In a dry frying pan or skillet, cook the strips of bacon until crispy.
  2. Remove the bacon from the pan and allow to drain on kitchen paper.
  3. Add 1 tbsp butter to the bacon fat in the frying pan, along with the onion and leeks. Cook gently over a medium-low heat until soft and translucent.
  4. Add the cabbage, and cook until tender, stirring regularly (about 5 mins). Mix through remaining butter and season to taste.
  5. Place the cooked vegetables on a serving plate, crumble the crispy bacon over the dish and scatter with finely chopped parsley.
  6. Serve as a side with chicken or pork.

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