Alsatian Cabbage

By Anonymous -
In the last few weeks, I've gotten 5 heads of green cabbage from our little faux-CSA we are participating in. (It's through Whole Foods, and features all Maryland produce from various farms)
Yeah. That's a lot of cabbage.
Today I made this, which I will heat up and eat during the week. It's pretty tasty, and much, much more interesting than my standby -- boiled cabbage and butter.

Adapted from A Veggie Venture


1/8 pound of meaty bacon, chopped (I used pancetta, because I had some in the house)
1 small onion, chopped fine
1 cabbage (about 2 1/2 pounds), trimmed, outer leaves and core removed, sliced thin
1 1/2 teaspoons caraway seeds (I eyeballed this)
Salt & pepper

In a large skillet or Dutch oven (you'll need a cover), start cooking the bacon on MEDIUM. Add the onion as it's prepped, let cook 2 - 3 minutes. Add the caraway and let cook, 1 - 2 minutes. Add the cabbage as it's prepped, stirring well to coat with fat and caraway. Cover and let cook for about 30 minutes, stirring often. Season with salt and pepper.

Comments

gwen said…
I keep trying to make myself like cabbage... I like it when it's well disguised with a lot of dressing and other flavors (like in the mango slaw below), but uh. I don't know. It's not really my friend.
2:34 PM
hefk said…
I love cabbage as slaw or pickled as sauerkraut. I also like it cooked with meat, like corned beef.

All of this just belies my heritage of hearty stock. I am Irish and British and German and, fittingly for your recipe, Shannon, I rely on the glamor of the family lore that my dad's last name might be Alsatian. No joke!
11:33 PM
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