Crackslaw, so named because of its addictive deliciousness, is something that I had heard about somewhat recently. It's various recipes online are a little different from what I use, but it's basically a take off of a Polish/Eastern European cooked cabbage dish. Here is my spin on it. Used as a side dish, this recipe can feed 10-12 people.
Ingredients:
Bacon - I use about 10-12 strips
Whole head green cabbage cut into strips
1 large Vidalia onion or 2 medium, diced
Salt
Pepper
Garlic Granules
Fresh Garlic
Coconut aminos
Red Wine Vinegar
Olive Oil
Preparation:
Cut the bacon up into little chunks and start frying them. I use a dutch oven on the stove on about medium heat. While it's cooking I start cutting the head of cabbage into thin strips. I like to cut them long and slender like a noodle. A tip on cutting the cabbage, I like to cut the head in half and remove the hard inner core and then slice the softer outside into strips.
Once the bacon is fully cooked, add the diced onion and let it cook with the bacon for about 5 minutes or so. You can caramelize them if you want, but don't do that myself. Add fresh minced garlic and let it sizzle for a few minutes to get the flavor out. Then add 4 or 5 glugs of olive oil or whatever oil you prefer. I've even just used bacon fat, but you want to add some oil no matter what you use. Now you're ready to start adding the cabbage. I usually add a few handfuls, then stir it up and let it cook down. Once the first batch has cooked down, you can add the next batch. Repeat until all cabbage has been added and it's all cooked down.
Next add your seasonings. I just use salt, pepper, and garlic. I don't measure, just kinda go by instinct and taste testing. Also add your coconut aminos and vinegar. I don't really measure but I'd say I use about a half a cup of vinegar and 7 or 8 tablespoons of coconut aminos. If you've never heard of coconut aminos, it's a soy-sauce alternative that gives dishes a bit of an Asian flavor. Once all ingredients have been added and cabbage has cooked down, you can turn down the heat to medium-low and let it simmer for another 5-10 minutes to let the flavors intermingle while periodically taste-testing the cabbage. Some people like their cabbage crunchy, but I tend to think that defeats the purpose of cooking the cabbage, so I cook it until it's soft and doesn't crunch when biting.
That's all. There's a lot of things you can add to this recipe. I've added other meats for a more bulky dish. If you add enough meat it could be a main dish for dinner instead of a side. And of course you can play around with different seasonings too, like adding ground beef and cumin for a bit of a kick or chopped chicken and garam masala for a more Indian flavor. It's pretty versatile and it's quite an easy preparation. It's also really good!!
Ingredients:
Bacon - I use about 10-12 strips
Whole head green cabbage cut into strips
1 large Vidalia onion or 2 medium, diced
Salt
Pepper
Garlic Granules
Fresh Garlic
Coconut aminos
Red Wine Vinegar
Olive Oil
Preparation:
Cut the bacon up into little chunks and start frying them. I use a dutch oven on the stove on about medium heat. While it's cooking I start cutting the head of cabbage into thin strips. I like to cut them long and slender like a noodle. A tip on cutting the cabbage, I like to cut the head in half and remove the hard inner core and then slice the softer outside into strips.
Once the bacon is fully cooked, add the diced onion and let it cook with the bacon for about 5 minutes or so. You can caramelize them if you want, but don't do that myself. Add fresh minced garlic and let it sizzle for a few minutes to get the flavor out. Then add 4 or 5 glugs of olive oil or whatever oil you prefer. I've even just used bacon fat, but you want to add some oil no matter what you use. Now you're ready to start adding the cabbage. I usually add a few handfuls, then stir it up and let it cook down. Once the first batch has cooked down, you can add the next batch. Repeat until all cabbage has been added and it's all cooked down.
Next add your seasonings. I just use salt, pepper, and garlic. I don't measure, just kinda go by instinct and taste testing. Also add your coconut aminos and vinegar. I don't really measure but I'd say I use about a half a cup of vinegar and 7 or 8 tablespoons of coconut aminos. If you've never heard of coconut aminos, it's a soy-sauce alternative that gives dishes a bit of an Asian flavor. Once all ingredients have been added and cabbage has cooked down, you can turn down the heat to medium-low and let it simmer for another 5-10 minutes to let the flavors intermingle while periodically taste-testing the cabbage. Some people like their cabbage crunchy, but I tend to think that defeats the purpose of cooking the cabbage, so I cook it until it's soft and doesn't crunch when biting.
That's all. There's a lot of things you can add to this recipe. I've added other meats for a more bulky dish. If you add enough meat it could be a main dish for dinner instead of a side. And of course you can play around with different seasonings too, like adding ground beef and cumin for a bit of a kick or chopped chicken and garam masala for a more Indian flavor. It's pretty versatile and it's quite an easy preparation. It's also really good!!
