“Braised Savoy Cabbage with Bacon”

Do you ever get in the mood for your favorite vegetables? The first opportunity you get started cooking as fast as you can. That’s how I feel about cabbage as I learned to love it from way back when I was a kid. Mom would cook this hearty green leafy veggie year around. I especially remember her making a meatloaf or fried chicken and serving braised cabbage. So that’s what happens when you start reminiscing about favorite foods and Braised Savoy Cabbage with Bacon came to mind.

Savoy Cabbage is the green what I call crinkly cabbage used quite often in Asian cuisine. I find Savoy to be a little sweeter and less bitter in taste. It cooks more quickly and can easily be used in the same manner as regular green cabbage. The core is more tender however I do remove the really hard-core pieces. This makes for more even cooking.

Braised Savoy Cabbage with Bacon

When looking for a versatile side dish Braised Savoy Cabbage with Bacon is the choice. Cooking cabbage with bacon is the southern way but no other fat is used. As they say everything is better with bacon. Fry your bacon until it just begins to brown and add in onion, cooking until translucent and tender. Add in cabbage in batches if necessary until wilted. Pour in water to just cover and seasonings. Simmer for 25 – 30 minutes until cabbage is tender.

Braised cabbage is perfect accompaniment to most any meat and very quick to prepare. So the next time you’re looking for a different vegetable when you’re fresh out of ideas,try Braised Savoy Cabbage with Bacon. I guarantee you’ll be glad you did.

Braised Savoy Cabbage with Bacon

Braised Savoy Cabbage with Bacon

1 head Savoy Cabbage, washed, cored, and cut into 1/2-inch strips

4 slices of bacon, cut into 1/2-inch pieces

1 medium yellow onion, chopped

3 t. Vegeta seasoning or chicken bouillon

1 t. black pepper

3 cups water or more if needed

Kosher salt to taste

In a Dutch oven over medium-high heat, sauté bacon until starting to brown then add chopped onion and sauté until translucent and tender, about 5 – 7 minutes.

Pour 1 cup water into Dutch oven and begin adding in cabbage. Continue adding in cabbage as it wilts. Once all cabbage has been wilted, stir in Vegeta or bouillon, pepper and 2 cups water. Cabbage should be just covered in liquid. Add in more water if necessary.

Cover and simmer for 25 – 30 minutes or until tender. Adjust seasonings if necessary and serve hot.

Makes 6 servings. Carbs, 1 g.