1 12 pounds Savoy cabbagequartered cored trimmed and cut into 1 12 -inch-thick wedges 4 slices smoked bacon coarsely chopped 4 tablespoons unsalted butter. Cube the bacon if not already cubed.

Recipe One Pot Braised Cabbage With Bacon Recipe Braised Cabbage Cabbage And Bacon Braised

Use slotted spoon to set bacon aside.

Savoy cabbage and bacon. Then add the crushed garlic and cook for another 2 or 3 minutes. I do not recommend using red cabbage in this recipe I prefer red cabbage in combination with a different flavor profile. Take a large frying pan and begin by frying the onion and bacon together in olive oil for about 5 minutes.

White cabbage can also be used. Now stir in the shredded cabbage which will seem rather bulky at first but as the heat gets to it it will start to collapse and keep stirring it now and then so it cooks evenly. Cook down cabbage until tender about 5 minutes.

Drain off all but 2 tablespoons fat. Heat the olive oil in a large skillet or Dutch oven on medium heat. Place on paper towelling.

Add the chopped bacon and continue to fry for another 3-4 minutes to brown the. You may have seen savoy cabbage in the grocery store and wondered what is up with cabbages cousin. Bring a large pot of lightly salted water to a boil.

Cook 10 minutes until crisp-tender. Add garlic crushed red pepper and leeks to skillet. I like Savoy cabbage best because it has so much texture and a great flavor.

DIRECTIONS Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp about 3 minutes. Cook bacon in a skillet over medium heat until crisp about 5 minutes. I used thick-cut diced bacon.

Add onion and garlic and cook in bacon grease until onion is soft and translucent about 5 minutes. Thinly slice cabbage and add to water. In the same pot heat oil over medium heat.

Instructions Chop the onion finely. Chop bacon and cook down in skillet about 10 minutes until crisp. Drain well and pat dry with paper towels.

Once bacon is crispy add savoy cabbage apple cider vinegar salt and pepper. Remove bacon and set aside. Savoy Cabbage and Bacon.

It may look rough tough and mean but it is actually a lot more tender and delicate than regular cabbage or red cabbage thus making it perfect for slaws salads sautéing or wraps. To make the soup heat the olive oil in a saucepan over a medium heat. Quarter the cabbage remove the core place a quarter on its flat side and shred the savoy cabbage into ribbons.

Add the garlic and leeks and fry 2-3 minutes.

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