Alsatian Cabage

-
This is a super easy recipe to use some of the cabbage that has been gathering in my refrigerator. The last cabbage recipe I made didn't turn out well so of course I didn't post it. Although I think the problem was the defective mangoes that Arthur bought at Woodman's (our local mega grocery store) and not Brennan's (produce & cheese shop) or Whole Foods. It was a recipe for Mango Coleslaw. If I am successful in producing a recipe we like, I'll post it.

Bacon seems to be able to take a recipe from ordinary to yummy, even if you don't use much. This recipe is a testament to that thought.

Alsatian Cabbage

1/8 pound of meaty bacon, chopped (this is about 2 slices of the bacon we get from our farmers)
1 small onion, chopped fine
1 cabbage (about 1- 1 1/4 pounds), trimmed, outer leaves and core removed, sliced thin (I used my food processor's thick slice blade and it really made fast work out of the cabbage)
1 1/2 teaspoons caraway
Salt & pepper

In a large skillet start cooking the bacon on medium and add the onion, let cook 2 - 3 minutes. Add the caraway and let cook, 1 - 2 minutes. Add the cabbage, stirring well to coat with fat and caraway. Cover and let cook for about 30 minutes, stirring often. Season with salt and pepper.

Arthur liked this dish a lot and he's not overly fond of cabbage. The whole dish was consumed in one supper--must have been good!

Adapted from A Veggie Venture

Comments

Post a Comment

Popular posts from this blog

Fresh Amaranth (Red Spinach)

-
Image
Amaranth Leaves are very similar to spinach in flavor and use. They're beautiful to look at. Its tempting to just keep the bunch as a decorative bouquet. This time I decided to use mine in Chinese Spinach Curry. This is not a perfected recipe, but I would make it again so I thought it was worth posting. Thotakura Palakura Tomato Kura 1 tablespoon peanut oil or other mild oil ¼ teaspoon each--cumin, mustard seeds and curry leaves (I think the quantity of these spices should be doubled) 1 big onion - finely sliced, about one cup 2 tomatoes - finely chopped, about one cup 5 green chillies--finely chopped (I used 1 Serrano, which I seeded--5 seemed excessive for our tastes but it needed either more than 1 pepper or to leave in some of the seeds. In other words it lacked heat) 1 teaspoon - ginger garlic paste ½ tsp each- turmeric and salt 1 bunch fresh amaranth (leaves and tender stems) - finely chopped, about 5 cups 1 bunch fresh spinach - finely chopped, about 5 cups 1 can of chick...
Read more

Roasted Beets & Carrots with Couscous and Citrus Dressing

-
This dish can be served warm or cold, leftover the next day.  Delicious both ways.  It is a bit labor-intensive but very tasty and a good way to use some of those winter vegetables. 1# beets, peeled and cut into bite-sized chunks 1/2# carrots, cut into thick coins 1/2# onions red or yellow onions or shallot, cut into chunks (a little less is fine) 1/2 cup Citrus Vinaigrette 1 cup Israeli couscous 1 garlic clove, peeled and chopped 1 large sprig of thyme, if fresh is not available sprinkle in some dry 1/4-1/2 tsp. dried chile flakes 1/2 cup salted roasted sunflower seeds (raw seeds are also OK) 1 cup lightly packed cilantro leaves 1/2 cup crumbled feta cheese Heat oven to 450℉. Toss the beets with a small amount of olive or sunflower oil, season with salt and pepper and spread on a rimmed baking sheet.  Roast for 10 minutes.  Toss the carrots and onions with oil and season with salt and pepper.  Add to the baking sheet.  Roast all the vegetable...
Read more

Celery Root, Cracked Wheat, and Every-Fall-Vegetable-You-Can-Find-Chowder

-
This soup turned out to be tastier than I expected which is why I'm including it in my blog so that I don't forget about making it again. I think it is due to the celery root puree. This makes it necessary to add another step to preparing the soup but it is definitely worthwhile.  You could substitute another grain for the cracked wheat, such as farro.  However, I happened to have cracked wheat available and it cooks quickly. 1 celeriac (celery root 3/4 - 1#) 1/2# onions, sliced (yellow or red) 3 garlic cloves, peeled and sliced or chopped 3 tablespoons unsalted butter Kosher (or sea salt) and cracked black pepper 2 tablespoons olive or sunflower oil 1 cup cracked wheat Several sprigs fresh thyme if available, otherwise use dried thyme 1 stalk celery, diced -- note, I used my vegetable chopper to chop all the root vegetables so they were about a 1/2 inch dice 1 carrot, diced 1 turnip, diced (I didn't have a turnip so I used a daikon radish) 1 medium potato, unp...
Read more