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Prep Time: 10 Minutes Cook Time: 60 Minutes |
Ready In: 70 Minutes Servings: 8 |
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If you prefer your cabbage vegetarian, skip the bacon and just use a bit of butter instead. Adapted from a recipe at Pithy and Cleaver. Ingredients:
1/4 lb bacon, cut in small dice or 1 tablespoon butter |
1 onion, diced |
1 head savoy cabbage, stemmed and finely sliced |
1/4 cup cream |
kosher salt |
nutmeg (optional) |
Directions:
1. In a large Dutch oven, saute bacon until crispy. Remove bacon bits to a paper-towel lined bowl. Leave the drippings in the pot. (If not using bacon, simply melt the butter in the pot.).
2. Add onion to hot fat with a pinch of salt. Saute slowly until limp and translucent, 10 minutes.
3. Add cabbage and toss. Season with more salt. Saute until cabbage begins to wilt, 5 minutes.
4. Add cream. Reduce heat to low, cover and braise, stirring occasionally, until cabbage is very soft and flavors are blended, 25-45 minutes (depending on the size of your cabbage). Finish with grated nutmeg, if desired.
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