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
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 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.