Prep 20 mins
Cook 45 mins
This makes a wonderful dinner with an Irish flair. I love cabbage with bacon so I can't resist this easy to put together but filling meal.
- 1 medium head of cabbage (about 1 1/2-2 lbs)
- 3 leeks
- 2 Cornish hens, quartered (chicken pieces can be used)
- 1 1⁄2 teaspoons global gourmet herb seasoning mix (see separate recipe)
- 9 ounces sliced bacon
- 6 sprigs fresh thyme
- 1⁄4-1⁄2 cup dry vermouth
- 2 1⁄4 cups heavy cream
- 1⁄4 teaspoon ground nutmeg
- salt & fresh ground pepper, to taste
- 1 1⁄2 tablespoons cider vinegar
- Core and thinly slice the cabbage. Rinse the leeks wekk, split in half lengthwise and rinse between the layers to remove hidden dirt. Thinly slice the leeks crosswise, into half circles. Cut your Cornish Hen and rub with the global gourmet herb seasoning.
- Slice the bacon into 1/3" pieces. In a large skillet, fry the b acon until crisp. Drain on paper towls, leaving 2 Tbs rendered bacon fat in the pan and reserving any poured off fat.
- Over medium high heat, brown the hen peices on all sides. Reduce the heat to low and continue to cook the pieces until almost done, just slightly pink in the center. Remove the pan and set aside.
- In the same pan, fry the leeks for a minute or so until they begin to soften. Add the cabbage and 3 thyme sprigs and cook just until the cabbage starts to soften, adding more bacon fat if needed. Add the vermouth and cook 1 minute. Stir in the cream and nutmeg. Place the hen pieces on top. Bring the mixture to a boil. Cover and simmer 10-15 minutes, too cook the hen through and to blend the flavors.
- Just before serving, season the cabbage with salt and pepper to taste, and stir in the vinegar, adding more as needed to perk up the flavors. Arrange the hen pieces on top of the cabbage. Sprinkle with bacon and the remaining 3 sprigs of thyme.