½ teaspoon vegetable oil
5 ounces apple wood smoked bacon, cut into ¼” strips
1 pound Napa cabbage
To taste Kosher salt
To taste fresh ground black pepper
1 tablespoon cider vinegar


1. Add the oil and swirl it around to evenly coat the saute’ pan.
2. Add the bacon to render the fat. This should take about 4-5 minutes. Stir occasionally to avoid excess browning of the bacon.
3. You are ready to add the cabbage when the bacon is rendered. Add the cabbage and slowly mix with bacon and bacon fat. Season as needed and add the vinegar.

Mix well and keep warm.

Recipe courtesy of Sean Demers, Keon’s Bistro, 2012.

This method of preparing Napa cabbage goes perfectly with the Pan Seared Scallops or it can be made and served when a warm side dish is desired. It derives most of the flavor from the apple wood smoked bacon fat that it is rendered in. You can use regular bacon, but Chef Sean Demers likes the apple flavoring in this particular bacon. Another flavor addition at the end is a small amount of cider vinegar.

Napa cabbage is a member of the cabbage family and originated in China. It is also known by other names - celery cabbage, Chinese cabbage, or Peking cabbage. The flavor is milder and a little sweeter than regular green cabbage or another Asian cabbage called bok choy. It is delicious raw or cooked, and can be substituted for regular cabbage in most recipes. Like bok choy, it is used in many stir-fry recipes.

You also may have heard of another dish made with Napa, kim chi. In Korea it is pickled, salted, and flavored with ginger and chili peppers to make the most common form of kim chi, the national dish of Korea.

This video was filmed in the Kitchen Showroom at Baron's Major Brands Appliances, Salem, NH. You can obtain more information at their web site;

Bacon Braised Napa Cabbage
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