Sausage and Peppers, Sautéed Cabbage with Bacon and Cornbread

Ingredients

• 6 slices Bacon (Thick-cut is recommended for a meatier texture)
• 1 medium Yellow Onion (Thinly sliced)
• 2 cloves Garlic (Minced)
• 1 medium Green Cabbage (About 1.5 lbs, cored and sliced into 1/2-inch strips)
• 1 tbsp Apple Cider Vinegar
• 0.5 tsp Salt (Or to taste)
• 0.5 tsp Black Pepper (Freshly ground is best)
• 0.25 tsp Red Pepper Flakes (Optional, for a little heat)

Instructions

1. 1

   Render the Bacon

   • Cut the bacon slices into 1-inch pieces.
   • Place the bacon in a large, cold skillet or Dutch oven. Turn the heat to medium and cook, stirring occasionally, until the bacon is brown and crispy, about 8-10 minutes.
   • Using a slotted spoon, transfer the crispy bacon to a paper towel-lined plate to drain. Leave about 2 tablespoons of the rendered bacon fat in the skillet and discard the rest.
2. 2

   Sauté Aromatics

   • Add the thinly sliced yellow onion to the hot bacon fat in the skillet. Sauté over medium heat, stirring frequently, until the onion softens and becomes translucent, about 5-6 minutes.
   • Add the minced garlic and optional red pepper flakes. Cook for another minute until the garlic is fragrant, being careful not to burn it.
3. 3

   Wilt the Cabbage

   • Add the sliced cabbage to the skillet in batches if necessary. Toss well to coat the cabbage with the bacon fat and onion mixture.
   • Season with salt and black pepper. Continue to cook, stirring occasionally, until the cabbage has wilted and is tender-crisp, about 10-12 minutes. Avoid overcooking to prevent it from becoming mushy.
4. 4

   Finish and Serve

   • Pour the apple cider vinegar over the cabbage. Stir well, scraping up any flavorful browned bits from the bottom of the pan.
   • Return the crispy bacon to the skillet and toss everything together to combine.
   • Taste and adjust the seasoning with more salt, pepper, or vinegar if needed. Serve hot.

Ingredients

• 1 cup Yellow Cornmeal (Medium or fine grind)
• 1 cup All-Purpose Flour
• 1 tbsp Granulated Sugar (Optional, for a hint of sweetness)
• 2 tsp Baking Powder
• 0.5 tsp Baking Soda
• 1 tsp Salt
• 1.5 cup Buttermilk (Full-fat recommended)
• 2 count Large Eggs (Lightly beaten)
• 4 tbsp Unsalted Butter (Melted)

Instructions

1. 1

   Preheat the oven to 425°F (220°C). Place a 9-inch cast-iron skillet in the oven to preheat for at least 10 minutes. This step is crucial for a crispy crust.

2. 2

   In a large bowl, whisk together the cornmeal, all-purpose flour, sugar (if using), baking powder, baking soda, and salt until thoroughly combined.

3. 3

   In a separate medium bowl, whisk the buttermilk and eggs together until smooth.

4. 4

   Pour the wet buttermilk mixture into the dry ingredients. Stir with a wooden spoon or spatula just until the flour is moistened. Do not overmix; a few lumps are expected and desirable for a tender crumb.

5. 5

   Using heavy-duty oven mitts, carefully remove the hot skillet from the oven. Add the 4 tablespoons of butter to the skillet. It will melt and sizzle immediately. Swirl the pan to coat the bottom and sides completely.

6. 6

   Pour all but about 1 tablespoon of the melted butter from the skillet into the batter and quickly stir to incorporate. Immediately pour the batter into the hot, buttered skillet. Spread it evenly. The batter should sizzle as it hits the hot pan.

7. 7

   Bake for 20-22 minutes, or until the top is golden brown and a wooden skewer or toothpick inserted into the center comes out clean.

8. 8

   Remove the skillet from the oven and let the cornbread cool on a wire rack for 10-15 minutes before slicing into wedges and serving warm.