Bacon Braised Napa Cabbage

With Sean Demers

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; www.baronsmajorbrands.com.

Ingredients

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

Instructions

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.

Sean has worked in restaurants for 13 years and has developed his skills through hands on experience, reading books, and learning from his mentors.
Sean started his career at age 13 at the Belly Buster Diner in Lowell where he worked for four years. He began as a dishwasher and soon took on prep cook and line cook duties. In the years following, Sean went on to work as a line cook at Chili?s and Cobblestones in Lowell. At age 19 he was hired in his first sous chef?s position at Jazz Wine in Tyngsboro where he worked for three years.
In 2006, at age 22, Sean was hired as a sous chef at Keon?s 105 Bistro in Haverhill, Massachusetts and after only two years, he was promoted to the executive chef position. While in his first year as the chef of Keon?s, the restaurant was awarded the RAMAE?s awards by the Massachusetts Retail Association. The following year ?Keon?s Kitchen? was published featuring some of Sean?s best recipes.
Sean has been featured on Fox news ?Zip Trip?, ?Phantom Gourmet? and Billy Costa?s ?T.V Diner?. He has done cooking segments for the local cable channels and is a feature chef each year at Hampton Beach?s seafood festival.
Sean creativity is demonstrated each month at Keon?s monthly wine dinners. The dinners feature 5 courses paired with 5 pairings of wines. These dinners have been consecutively selling out for years.
Age 26, he lives in Haverhill, Massachusetts.