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Wilted Napa Cabbage w/Bacon Lardons
Wilted Napa Cabbage w/Bacon Lardons

Before you jump to Wilted Napa Cabbage w/Bacon Lardons recipe, you may want to read this short interesting healthy tips about Apples Can Have Enormous Advantages For Your Health.

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You might have always been told to make certain that you are eating your fruit and veggies so you get your vitamins, but apples have been at the top of the list. You will see that the vitamins and minerals that you will see in apples can be quite beneficial for your health.. A number of the major minerals that you will come across in apples are potassium, calcium, phosphorus, manganese, iron, sodium, copper and zinc, as well as other trace minerals. Needless to say vitamins are additionally essential for your health and you will find vitamin B1, niacin, vitamin B6 and many more that promote health.

I am hoping I have revealed some information that explained why apples are so good. In this article we just discussed a few of the benefits of eating an apple a day. You will be able to discover many more benefits for your health in relation to apples. So do yourself a favor and grab some apples the next time you go to the grocery store. You will notice that your overall health may significantly be benefited by eating apples.

*We hope you got insight from reading it, now let’s go back to wilted napa cabbage w/bacon lardons recipe. To cook wilted napa cabbage w/bacon lardons you only need 6 ingredients and 4 steps. Here is how you achieve it. *

The ingredients needed to cook Wilted Napa Cabbage w/Bacon Lardons:
  1. Provide 6 large Napa Cabbage Leaves
  2. Prepare 6 oz Slab Bacon
  3. Take 1 pinch Salt
  4. Use 1 pinch Ground Black Pepper
  5. Get 1 dash Ground Red Pepper
  6. You need 1 dash Sesame Oil
Instructions to make Wilted Napa Cabbage w/Bacon Lardons:
  1. Slice slab bacon into 3/4-inch cubes. Place in a small saute pan, cover, and cook over low heat for 45 minutes, or until fat is rendered and cubes begin to crisp up on all sides.
  2. Meanwhile, slice the leafy ends of the Napa cabbage leaves into 1/2-inch slivers. Stop when you get to the thick white centers. They're slightly more bitter and won't wilt. Transfer slivers to a small mixing bowl.
  3. When the bacon has finished, spoon the cubes into the bowl with the cabbage. The heat and residual fat should begin to wilt the cabbage.
  4. Add remaining ingredients and toss until cabbage is coated completely. NOTES: I used homemade bacon, so you may need to adjust the salt according to your bacon. Also, the ingredients read 1 "dash" of sesame oil. That is to be 1 drop, but drops are not available units on here. Sesame oil has an extremely strong nutty flavor, so do not use more than a drop or it will overpower everything else.

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