Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce

Recipe by TishT
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 1hr 45mins
SERVES: 6
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • 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.
Advertisement