What you need: measuring spoons/cups, chef’s knife, large sauté pan, cutting board
- 6 slices of streaky bacon
- 1 tbs olive oil
- 2 tbs butter
- 3 tbs apple cider vinegar
- 1 1/2 lbs baby yukon gold potatoes sliced
- 10 oz shredded cabbage
- 1/4 cup chicken stock
- 1 tsp salt
- 1 tsp pepper
Heat 1 tbs of olive oil in a large sauté pan. Cut the bacon into lardons. Add the lardons to the pan and cook until crisp. Remove (draining on paper towel) & set aside. Add 2 tbs of butter to the pan. Once melted add in the sliced potatoes. Sauté until they are starting to brown. Add in the shredded cabbage, bacon lardons, chicken stock and vinegar. Continue to sauté until the cabbage is cooked (about 10 minutes).
To Serve: This dish can stand all on its own as a main course, but I love it alongside my bacon wrapped pork tenderloin or roast pork. The flavors work really well together. Place a few scoops in the center of a plate and add the sliced pork on top. Yummy!