
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.
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.
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.
ReplyDeleteHow very creative! It really sounds delicious!
ReplyDeletePaz
I'm not a big fan of cabbage, but when you add bacon it can't be that bad, can it?
ReplyDeleteooh, this looks like something my dad used to make but he'd throw apples in there too! yum.
ReplyDelete(this is kickpleat not logged in!!)
Ohhh, that is right up my alley. What a good idea!
ReplyDeleteI made this recipe last week, and it was met with hearty approval by everyone in the house. I served it with pork chops.
ReplyDelete