Tuesday, February 19, 2013
Rachel's Irish Family Food: Cabbage with Bacon and Cream
I talk a lot on this blog about these dishes I cook being delicious, and honestly, they are. Every once in a while I get a stinker, but that nasty mess doesn't get a beauty shot. And then every once in a while I make a dish that literally has me licking the bottom of my plate and throwing the remainder in the freezer for god's sake so that I can't eat anymore and gain five pounds.
This dish is so smoky and creamy that it's almost a sin, but then you have.....green stuff! See? It's healthy. There's green stuff. And the green stuff makes it Irish! So there you go, healthy Irish side dish that also makes you slap any hand that dares to sneak the last bite.
Cabbage with Bacon and Cream
From Rachel's Irish Family Food by Rachel Allen
4 tablespoons butter
6 slices of smoked regular bacon, thinly sliced
1 large Savoy or green cabbage (about 1⅓ pounds), outer leaves removed
2 cloves garlic, crushed
1 tablespoon water
¾ cup light or heavy cream
Salt and freshly ground black pepper
Melt the butter in a large frying pan or wok over high heat, add the bacon, and fry for 4 to 5 minutes, until crisp and golden. Remove with a slotted spoon and drain on paper towels.
Meanwhile, cut the cabbage into quarters, removing the core from each piece, and thinly shred across the grain. Add the cabbage to the pan, along with the garlic and water. Saute for about 5 minutes over medium-high heat, tossing frequently, until wilted and just tender.
Increase the heat a little and return the bacon to the pan. Pour in the cream and allow to bubble for a few minutes until thickened slightly. Season with salt and pepper to taste and serve immediately.
Makes 6 to 8 servings