Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce

Total Time
1hr 45mins
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.

Ingredients Nutrition

Directions

  1. Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
  2. In a dutch oven or heavy large saucepan, heat oil over medium heat.
  3. Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
  4. 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.
  5. Stir, then and add the remaining cabbage.
  6. Let it wilt again, then stir again.
  7. Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
  8. Serve over polenta or thin the sauce with some water and serve over pasta.
  9. This freezes and reheats well, making it great for once-a-month cooking.

Reviews

(5)
Most Helpful

Too salty for my taste, but that could be because of the bacon that I used.

racehorse87 December 23, 2011

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!

Kamark November 07, 2007

This meal was very flavorable, not too over powering though. It was great over polenta.

loulou #2 September 09, 2005

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