Recipe for Sauteed Cabbage and Bacon
Emely
Sauteed Cabbage and Bacon is a healthy vegetable recipe and it can be prepared with just a little effort. Here?s a wintry side, best served alongside sausages or roast turkey. Savoy cabbage is a leafy variety; look for tight heads that are heavy to the hand. Cook cabbage quickly to avoid that distinctive, sulphurous odor. Let’s begin;SAUTEED CABBAGE AND BACON – INGREDIENTS AND DIRECTIONSINGREDIENTS :
1 medium head Savoy cabbage (about 21?2 pounds)8 strips bacon (about 4 ounces), finely chopped1 medium onion, finely chopped1?2 teaspoon fi nely ground blackpepper1?4 teaspoon grated nutmegDIRECTIONS : 1. Bring a large pot of water to a boil over high heat.2. Meanwhile, slice the core off the cabbage, separate the leaves, and wash them for any dirt. Remove any tough, thick stems.3. Add the cabbage leaves to the water; blanch for 1 minute, making sure the leaves are thoroughly submerged in the water. Drain in a colander set in the sink, rinse with cool water, and chop the leaves into 2-inch pieces.4. Heat a large skillet over medium heat. Add the bacon pieces; cook, stirring often, until browned and frizzled, about 4 minutes. Transfer the bacon to a plate and set aside.5. Add the onion to the bacon grease; cook, stirring often, until soft and lightly browned, about 3 minutes.6. Add the chopped cabbage; cook, tossing often, until wilted and hot, about 5 minutes. Stir in the bacon, pepper, and nutmeg; serve warm.Makes 6 servingsVariations: Add 12 ?3 cups canned white beans, drained and rinsed, with the chopped cabbage. Add 1?4 cup heavy cream or 1?4 cup white wine to the cabbage after it has cooked for 2 minutes in step 6. Cook until the cream or wine is reduced to a thick glaze before adding the bacon, pepper, and nutmeg.About Cabbage: Cabbage is a popular cultivar of the species Brassica of the Family Brassicaceae and is used as a leafy green vegetable. It is a herbaceous, biennial, dicotyledonous flowering plant distinguished by a short stem upon which is crowded a mass of leaves, usually green but in some varieties red or purplish, which while immature form a characteristic compact, globular cluster. The only part of the plant that is normally eaten is the leafy head; more precisely, the spherical cluster of immature leaves, excluding the partially unfolded outer leaves.Hope you enjoy this simple healthy recipe and Bon Apetit.
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