I can’t get enough of this breakfast slaw you guys. I’ve been making it over and over and over for weeks now. It’s super quick (10 minutes tops), and full of robust flavors that are savory, refreshing, and invigorating all at the same time. I promised you all a recipe today, and I teased you with pictures on my Instagram… So even though it’s late in the day, I hope you get this in time to make this for breakfast tomorrow. ;)
To be honest, I didn’t know what to call this recipe, and that was part of the hold up. I struggled to find a way to describe it. It’s a fusion dish really. A fusion of traditional Asian flavors and Southern Soul food. A perfect representation of my growing up in the heart of the American South as a half Vietnamese gal.
What to call it?
Asian-Southern Fusion Breakfast Cabbage?
Asian Bacon Breakfast Cabbage?
Ginger Garlic Bacon Slaw
Breakfast Cabbage with everything delicious you ever could think of all in once dish?
Ginger Citrus Bacon Slaw??
The Best Breakfast Cabbage you have ever not eaten yet, PLUS a sunny side up egg???
Whatever. No matter what you call this, it’s the best breakfast ever. Can’t stop. Won’t stop. Gotta catch em’ all. I mean, EAT IT ALL. Gotta eat it all. Whatever! GET IN MY MOUTH.
2 TBSP Butter
6 slices of chopped Bacon
Half of a Jalapeño (or more, if you like spicy or you have a mild jalapeño)
2 inches Ginger Root, minced
3 cloves of garlic (minimum!), crushed/minced
1 Red Bell Pepper, thinly sliced in whatever size you prefer
Savoy Cabbage, shredded
1 lime (maybe 2!)
1 TBSP sesame oil
This recipe is a PERFECT example of what I’m about to be teaching in my Flavor Crash Course video series in a few weeks because it perfectly balances so many different flavors! We have the sweet of the onions and the red bell pepper, the sour/tangy notes of the citrus, the piquancy of the ginger and jalapeño, the salt from the bacon, the refreshing crisp bitter of brassica cabbage, all tied together with the umami of the butter fat and sesame oil. Talk about a food-gasm.
For this recipe, I usually chop up my ingredients right before I add them to the pan, but if you’re not quick at chopping and dicing and mincing, I recommend you prep your ingredients before beginning to cook. The cook time on this is really short! So once you start, you’ll be almost done before you know it. :)
Saute the butter, bacon, onion, and jalapeño on medium heat in a large skillet until the onions are translucent and the bacon is slightly crisp.
Next, add the minced ginger and garlic. Stir and cook for about 60 seconds or until the garlic starts to brown. Then add in the red pepper and stir stir stir for 60 seconds. We are flash frying here, and our goal is not really to cook the veggies, but just coat them in that wonderful butter and bacon grease and warm them slightly.
Okay! It’s cabbage time! Turn down the heat. If you are using stainless steel, I would leave it on low heat, but if you’re using cast iron, go ahead and turn that burner off! Add in your shredded cabbage. I usually top the pan with as much cabbage will fit without spilling out, and then stir it in to coat it with the butter and bacon grease. If you feel like there’s not enough to cover all the cabbage, then you’re probably right!
The residual heat from the pan should wilt the cabbage and warm it, but it will still have a little crunch.
Sesame oil is next. Drizzle the sesame oil all over the cabbage. Then squeeze in the juice of one lime, and stir to mix it all together. Good lord that smells heavenly. My mouth is watering.
And if you REALLY want to make this a decadent breakfast, I HIGHLY recommend a sunny side up egg or a poached egg with a soft yolk to top it all off. Just imagine breaking into that warm soft yolk over a hearty bowl of my Asian-Southern slaw. Top everything with sesame seeds for the sake of flavor and beauty and Instagram.
Now, that’s a breakfast!
- 2 TBSP Butter
- 6 slices of chopped Bacon
- 1 Onion
- Half of a Jalapeño (or more, if you like spicy or you have a mild jalapeño)
- 2 inches Ginger Root, minced
- 3 cloves of garlic (minimum!), crushed/minced
- 1 Red Bell Pepper, thinly sliced in whatever size you prefer
- Savoy Cabbage, shredded
- 1 lime (maybe 2!)
- 1 TBSP sesame oil
- Sesame Seeds
- Saute the butter, bacon, onion, and jalapeño on medium heat in a large skillet until the onions are translucent and the bacon is slightly crisp.
- Add the minced ginger and garlic.
- Stir and cook for about 60 seconds or until the garlic starts to brown.
- Add in the red pepper, stir, and cook for 60 seconds. (Our goal is not really to cook the veggies, but just coat them in that wonderful butter and bacon grease and warm them slightly.)
- Turn down the heat, and add the shredded cabbage. The cabbage is done when it's warm and just slightly wilted with still a little crunch.
- Drizzle the sesame oil all over the cabbage.
- Squeeze in the juice of one lime, and stir to mix it all together.
- Garnish with sesame seeds.
- Optionally, serve with a sunny side up or poached egg.