My first recipe post! All the additional vegetables add great taste and texture to the cabbage, especially the juicy cherry tomatoes. Don’t let the jalapeño scare you, there is not much heat in this dish!
1 head Red Cabbage, chopped thinly
1 Red Bell Pepper, diced, seeds removed
1 Jalapeños, diced, seeds removed
3-4 strips Bacon, thickly sliced
2 Tomatillos, diced
1 cloves Garlic, minced
Salt & Pepper To Taste
1 cup Cherry Tomatoes, smaller are better
Yield: 3-4 people
Prep Time: 10 minutes
Cooking Time: 20 minutes
In a large sauté pan, cook bacon to desired level of crispness (I prefer extra crisp for the recipe). Set aside. Drain off approximately half the bacon grease*, reserving approximately ¼ cup in the pan.
Add garlic clove to bacon grease, cook over medium heat until lightly browned. Add cabbage, red bell pepper, jalapeños. Cook until cabbage is tender. Add tomatillos and cherry tomatoes, cooking apron 3-5 minutes longer, until cherry tomatoes start to soften/burst. Crumble bacon and add to skillet.
Salt and pepper to finish.
To complete the meal, serve with eggs cooked any way or, as a dinner option, grilled chicken breasts.
*Save your bacon grease for cooking other vegetable dishes!*