Recipe by Manami
Savoy cabbage is a delicious, & delicate cabbage. Here it's braised with bacon, white beans and sage making it a wonderful supper with crusty bread! Yum!
Top Review by Amy020
This was REALLY good! I made a couple changes to get it down to 5 WW PPV and add/keep flavor. This is what I'm eating it for lunch this week! My changes:
Only kept 1 T bacon fat in the pan instead of 2 (it was plenty!); used about 1/3 c diced onions instead of leeks, added 1/8 tsp cayenne instead of crushed red, used all chicken broth and no wine, replaced sage with cumin (my favorite spice!). YUM!!!
- 4 slice bacon (preferably applewood-smoked)
- 2 large garlic cloves, minced
- 4 small tender leeks, thinly sliced (split, & rinsed)
- 1 large savoy cabbage, thinly sliced (core removed)
- 236.59 ml low sodium chicken broth
- 59.14 ml dry white wine
- 295.73 ml cooked white beans or 447.92 g can white beans, rinsed and drained
- 14.79 ml finely julienned fresh sage
- 44.37 ml finely julienned snipped chives or 44.37 ml finely julienned scallions
- fresh coarse black pepper, to taste
- crushed red pepper flakes, to taste
Directions See How It's Made
- Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
- Use slotted spoon to set bacon aside; place on paper towelling.
- Drain off all but 2 tablespoons fat.
- Add garlic, crushed red pepper, and leeks to skillet.
- Cook until fragrant, about 2 minutes.
- Add cabbage, chicken stock, white wine and beans.
- Gently toss to combine.
- Simmer until cabbage is just beginning to wilt, about 3 minutes.
- Crumble bacon.
- Toss cooked mixture with bacon, sage, chives or scallions and pepper.
- Adjust seasoning.
- Serve immediately and enjoy!