Sweet and Crunchy Nappa Cabbage Bacon Steak Recipe
How to Make Delicious Nappa Cabbage Bacon Steak
Do you have some nappa cabbage sitting in your fridge? We’ve tried making the popular ‘nappa cabbage steak’ that’s been trending online! It’s easy to make, uses simple ingredients, and the nappa cabbage itself is so sweet and delicious that it’s the star of the dish. The crisp, pan-fried bacon and the refreshing tang of balsamic glaze perfectly complement the cabbage’s natural sweetness. Easy to make, simple ingredients, and great taste – what’s not to love about a recipe like this? While a Chinese-style sauce might also be delicious, for simplicity, just drizzling balsamic glaze makes it taste fantastic. We even tried it with an oriental dressing, and it paired surprisingly well! The sweet and crisp nappa cabbage, combined with the rich flavors of butter and bacon, elevates this dish into something truly special. If you have leftover nappa cabbage, this is definitely a recipe you’ll want to try! The gentle sweetness and crunch of the cabbage, enhanced by the savory butter and bacon, create an exquisite culinary experience.
Main Ingredients
- 1/2 head of nappa cabbage (or 3/4 of a small head)
- 4 strips of bacon
Cooking Instructions
Step 1
First, prepare the nappa cabbage. Make cuts about 4-5 cm from the core, dividing the cabbage into 4 wedges. Then, gently separate the wedges with your hands. If using a very small head of cabbage, 3/4 of it might be suitable, but for a standard size, about 1/2 head is perfect. Rinse the cabbage thoroughly under cold water and drain well in a colander. Properly draining the cabbage is key for a better sear.
Step 2
Next, prepare the other ingredients. Mince the red and yellow bell peppers finely after removing the seeds. Finely chop the garlic scapes as well. Cut the bacon into small pieces. Having all your ingredients prepped and ready makes the cooking process much smoother.
Step 3
Heat a frying pan over medium-low heat and add the chopped bacon. Cook the bacon until it becomes crispy. Since bacon releases its own fat, you don’t need to add any extra oil. Rendering the bacon until it’s nice and crisp is crucial for this dish.
Step 4
Once the bacon is almost fully rendered and crispy, add the minced garlic to the pan and sauté together with the bacon for about 30 seconds until fragrant. The garlic will infuse the bacon fat with its aroma. Once cooked, remove the bacon and garlic mixture to a small separate bowl. This makes it easy to sprinkle over the cabbage later.
Step 5
Now it’s time to sear the nappa cabbage. In the same frying pan (with the bacon drippings), add a knob of butter and let it melt over medium-high heat. Place the cut sides of the nappa cabbage wedges directly onto the hot, buttery pan. Sear them quickly, aiming for a nice char and caramelization on the cut surfaces without making the cabbage too soft or mushy. You want to retain its delightful crunch. Sear each side until golden brown and slightly charred.
Step 6
Once the nappa cabbage has developed a nice sear, sprinkle the minced red and yellow bell peppers over the top. The colorful peppers add visual appeal and a touch of sweetness. Turn off the heat immediately after adding the peppers; they only need a brief cooking time to soften slightly and release their flavor.
Step 7
Arrange the seared nappa cabbage wedges on a serving plate. Generously sprinkle the crispy bacon and garlic mixture over the cabbage. The savory bacon and aromatic garlic will beautifully enhance the natural sweetness of the cabbage.
Step 8
Finally, drizzle about 2 tablespoons of balsamic glaze over the dish. The sweet and tangy glaze cuts through the richness of the bacon and butter, elevating the overall flavor profile of the nappa cabbage bacon steak. You can also add a little extra drizzle of olive oil if desired.
