Prep 15 mins
Cook 1 hr 30 mins
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
- 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.
Too salty for my taste, but that could be because of the bacon that I used.
This dish was good but a little bland, so we followed the advice of another reviewer and poured (balsamic) vinegar over it. With the vinegar, it was very tasty!
This meal was very flavorable, not too over powering though. It was great over polenta.