(no subject)

[madbaker]

This week's Resolution Recipe (finally): Fried Cabbage.

4 strips bacon, diced (I used house-cured pancetta)
2 garlic cloves, crushed (I used about 5)
1 large yellow onion, peeled and sliced
one 2-lb cabbage, cored and sliced
1/2 tsp caraway seeds
1/2 cup chicken stock (I used about 1/4 cup, but it was homemade)
1/2 cup white wine
salt & pepper

Heat a large Dutch oven and add bacon. Saute until cooked but not crisp. Add the garlic and onion and saute until the onion is clear. Add the rest; cover and cook about 5 minutes, until the cabbage collapses. Remove the lid and cook until the liquid is reduced a bit, about 10 minutes. The cabbage should be barely tender - do not overcook it.

What worked: Um, it was cooked cabbage. But it wasn't horribly limp and sulfury, so I guess that's a win.

What didn't: The pancetta was too subtle for this dish; bacon would have worked better. It was kind of blah.

Will I make it again? Maybe. The wife suggested as a foil for sausages, or possibly inside a rolled pork roast. That sounds like a fine idea. It's too boring to make again on its own, though.

Comments

[helblonde.livejournal.com]

We do something similar with brussels sprouts (saute these, halved, too), kale, or other greens. I never though to do it with cabbage. I suspect the stronger flavors of the other greens would work better.

Also, we will occasionally substitute goose grease for the bacon. Yum.