Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce

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.

• Ready In: 1 hr 45 mins
• Serves: 6

Ingredients

• 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

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.