Chinese/nappa cabbage with beef and bacon. Place cabbage in a roasting pan with rendered bacon fat, stir in the vinegar, honey and chicken stock and season with salt and pepper. Cook bacon in large fry pan, remove from pan and allow to cool. Place cabbage in fry pan with bacon grease, stir until cabbage is coated with bacon grease.
Cook until cabbage is slightly crisp.
Crumble bacon and add to mixture, stir.
Bok choy is the most well-known type of Chinese cabbage, with its "spoon shaped" green leaves and white stalks that are similar to celery.
You can cook Chinese/nappa cabbage with beef and bacon using 7 ingredients and 5 steps. Here is how you achieve that.
Ingredients of Chinese/nappa cabbage with beef and bacon
- You need 1-2/3 pounds of ground meat I used ground sirloin.
- Prepare 1/2 pound of bacon.
- It's 3 pounds of nappa cabbage.
- It's 1 teaspoon of salt.
- You need 1 teaspoon of granulated garlic powder.
- You need 1-1/2 teaspoons of onion powder.
- It's 1/4 cup of vegetable oil.
Bok choy is very adaptable—it can be stir-fried, deep-fried, grilled or steamed. Here, baby bok choy is stir-fried with soy sauce and other seasonings. Dice Napa cabbage and rinse well. Dice bacon or ham to bite sizes and mince the garlic.
Chinese/nappa cabbage with beef and bacon step by step
- Wash the cabbage and cut it up.
- Add to a pot with oil. Lay half the cabbage into pot the salt with half the salt..
- Add rest of cabbage and all the ground beef and salt..
- When the cabbage starts cooking down add bacon on top.
- Let cook till bacon is done. Serve hope you enjoy!.
Fry the bacon and garlic with ghee (clarified butter). Add Napa cabbage and coconut cream. Once the cabbage turns softer, thicken the sauce with starch of choice. If adding cheese, spread the cabbage over a casserole baking dish with cheese on top. Chinese cabbage can also be served raw, like in a salad or slaw.
