Featured Recipe
Southern Fried Slaw
By Kate
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Crispy pancetta browns first, fat left behind—a flavor base. Sweet onions sweat until clear, fragrant. Hacked green cabbage joins, softening slowly, sizzling quietly. A splash of vegetable stock steams it tender, seasoning folded in. Pancetta returns, bits scattered, salty, smoky, binding the dish. Sub pancetta with smoked ham or turkey bacon if needed. Swapping chicken broth for veggie broth or mushroom stock changes the flavor depth. Timing depends on crispness of bacon, translucence of onions, softness of cabbage—not clocks. Watch color, texture, aroma. Adjust salt and pepper to taste before plating. Serve warm; good for weeknights or a side with fried chicken or grits.
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Prep:
12 min
Cook:
22 min
Total:
34 min
Serves:
6 servings
slaw
southern cuisine
vegetables
Introduction
Pancetta in place of bacon here. Why? Cleaner fat, salty punch but no overpowering smoke. Better control of rendered oil—important for frying cabbage right. Yellow onion softens to bring sweetness, a base layer before cabbage crowds the pan. Speaking of cabbage, slice just thick enough to keep bite; thin shreds turn to mush fast, too thick leaves raw chunks. Chicken broth replaced by veggie stock for lighter taste, different umami punch. Salt and freshly cracked pepper keyed near the end—avoids drying vegetables too soon. Pancetta back in at last minute, keeps crisp, melds flavor. Few tweaks, same Southern technique. Timing’s a feel—listen for sizzle, watch sheen of fat, smell caramelizing onions. This isn’t guesswork, it’s knowing the stage of each ingredient.
Ingredients
About the ingredients
Pancetta or smoked ham works best for the rendered fat, and that salty meat crunch at the end—but turkey bacon or thin sliced smoked pork shoulder can sub in a pinch. The green cabbage should be fresh, firm with bright green edges. Avoid limp heads or yellowing leaves; they won’t crisp well. Onion brings sweetness and moisture; yellow is best for its balance. Chicken broth replaced by vegetable broth here—adds moisture and flavor without heaviness, but a good quality mushroom stock can deepen the umami notes. Salt amounts depend on pancetta saltiness; always taste before tossing the second time. Keep black pepper freshly cracked—not pre-ground powder—for maximum aroma freshness. Fat leftover in pan is cooking gold—don’t wipe it out.
Method
Technique Tips
Start pancetta over medium ensuring it crisps but doesn’t burn—fat should just render and bubble gently. Use slotted spoon to avoid greasy sogginess in final dish. Onions must sweat slowly; if pan too hot, they’ll brown and become bitter. Soft translucence signals maximum sweetness releasing. Add cabbage in portions; crowding causes steaming instead of frying, turning crisp edges mushy. The sound drops off when cabbage softens—shift from loud sizzle to gentle simmer. Pour broth slowly on sides for steam without dousing crisp edges. Salt and pepper last for seasoning control; pancetta back last for texture contrast and flavor bursts. Taste constantly—adjust broth or heat to pull moisture or keep juicy. Serve hot or warm; cooled cabbage gets watery. This is rustic Southern technique—no frills, just results.
Chef's Notes
- 💡 Crisping pancetta goes first. Heat skillet medium. Listen for sizzle. Ensure edges brown without burning. Too hot? It won’t crisp right. Keep drippings. Fat helps flavor.
- 💡 Onions need patience. Chop finely. Toss in, coat in fat. Stir often. Watch for translucence—sweetness releasing. Avoid browning. It’s about gradual softening.
- 💡 Cabbage cut matters. Leaves should be thick enough to hold up. Watch for shrinking. Stir gently. Cabbage needs space to fry, not steam. Respect the texture.
- 💡 When adding broth, pour along the sides. Don’t douse cabbage; keeps crispness. Let it bubble. Season at this point. Adjust salt down afterward to manage moisture.
- 💡 Pancetta comes back last. This keeps it crispy. Mix in cabbage, reset heat to low. Fat coats everything, pulling flavors together. Taste, adjust seasoning as needed.
Kitchen Wisdom
What if my pancetta isn’t crisping?
Heat might be too low; increase slightly. Watch for that golden edge. Maybe give it more time. Check the fat; too much moisture can prevent crisping.
How to store leftovers?
Cool down first; airtight container is key. Keeps in fridge a few days. Reheat gently, maybe add a splash of broth to loosen.
Cabbage getting mushy?
Check at 9 minutes. If not tender but holding shape, you’re good. Adjust heat if necessary, but don’t rush it. Crisp is the goal.
What if I can’t find pancetta?
Use smoked ham or turkey bacon. Each will change the taste slightly. But they bring that salty factor. Fresh ingredients matter for texture.
