May 12, 2006

Savoy Cabbage with Bacon


Ingredients:

1 small head of Savoy cabbage shredded (about 4 cups)
1 onion diced
5 cloves of garlic
6 slices of bacon (cut in small pieces)
1/4 cup water
1 tablespoons red wine vinegar
1 tablespoon Dijon mustard

Directions:
In medium saucepan, fry the bacon until crisp, then remove it to a paper towel lined plate and reserve. Pour out all but 2 tablespoons of the bacon fat from the pan.* Add the cabbage, onion, and garlic. Saute 5-10 minutes, mixing thoroughly. Add water, cover, and cook for 30 minutes stirring occasionally. Then add vinegar and mustard, re-cover and cook for 15 more minutes until tender. Add bacon and cook 5 minutes to warm through.

*I like to pour it all out in a heat safe measuring cup, measure out the needed amount and discard the remainder.


My thoughts:
My husband had bought a head of Savoy cabbage with thoughts of adding it to some matzo ball soup he was making. When I nixed the idea he was left to figure out another use. He came up with this recipe which contains two of my all time favorite foods: cabbage and bacon. It was so delicious, you have no idea. It wasn't overwhelmingly bacony or cabbagey, it was tangy and perfect. I may or may not have eaten 3 servings.

6 comments:

  1. That looks delicious. It's perfect because I never know what to do with leftover cabbage. I'll buy a head and use the smallest amount for fish tacos or something, and then I'm left with all this cabbage.

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  2. How very creative! It really sounds delicious!

    Paz

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  3. I'm not a big fan of cabbage, but when you add bacon it can't be that bad, can it?

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  4. ooh, this looks like something my dad used to make but he'd throw apples in there too! yum.

    (this is kickpleat not logged in!!)

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  5. Ohhh, that is right up my alley. What a good idea!

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  6. I made this recipe last week, and it was met with hearty approval by everyone in the house. I served it with pork chops.

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