Recipe by Tish
This is an adopted recipe. It is a delicious, economical, and easy sauce that is wonderful over polenta or pasta. The long cooking gives the cabbage a buttery, caramelized flavor and the bacon is a wonderful smoky compliment to that. From a Good Housekeeping article on meals you can freeze ahead.
- 1 head savoy cabbage, outer leaves removed
- 1⁄4 cup olive oil
- 8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
- 8 garlic cloves, minced or finely sliced
- 1⁄2 teaspoon salt
- 1⁄4 teaspoon crushed red pepper flakes
- 1 lb mushroom, sliced
- water or chicken broth, as needed
Directions See How It's Made
- Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
- In a dutch oven or heavy large saucepan, heat oil over medium heat.
- Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
- Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
- Stir, then and add the remaining cabbage.
- Let it wilt again, then stir again.
- Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
- Serve over polenta or thin the sauce with some water and serve over pasta.
- This freezes and reheats well, making it great for once-a-month cooking.