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:
- 1hr 45mins
- Ingredients:
- 8
- 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
- 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.
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Reviews
-
Too salty for my taste, but that could be because of the bacon that I used. -
This dish was good but a little bland, so we followed the advice of another reviewer and poured (balsamic) vinegar over it. With the vinegar, it was very tasty! -
This meal was very flavorable, not too over powering though. It was great over polenta. -
First off, although this wasn't the most appetising looking thing after an hour of cooking, it was really good, and even got my kids seal of approval. We served it over baked potatoes. I think I'll decrease the bacon next time because it was a little too salty for my tastes, but otherwise, will definitely keep. I'm going to freeze the half we didn't eat for later. Thanks Moxie!
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Ended up having this as a side dish, with kielbasa and pierogis, sorta heaped it onto the pierogis. A little on the bland side,but added some apple cider vinegar just before service and increased the S&P a bit. We both really liked the Savoy cabbage, had never used it before.
RECIPE SUBMITTED BY
TishT
Las Vegas, Nevada
I live in Las Vegas. I was lucky enough to run into Recipezaar around Nov. 2000 and got hooked quickly. I am a cookbook collector and have been collecting recipes for as long as I can remember. My DH had to build in shelves for all my cookbooks! I like to dabble with OAMC and for a few years hosted the Budget/OAMC forum with some great people over there. Even though I don't work in the forum any longer I've set up a lot of cookbooks for the purpose of OAMC and stretching food that might be helpful. Please feel free to check them out! I go on food jags and cooking jags! Please come say hi to me and chat on facebook. I currently host a blog for saving money through finding deals and coupons if you are interested. Most of the time I try to cook and have a good dinner on the table but I'll be honest enough to say there is still fast food occasionally in the budget! I have had such wonderful support here whenever I need it. Thank you all for being here! Just a quick note on how I rate recipes:
? 5 stars - This recipe is perfect. (My DH is truly a critic and doesn't give 5's unless it's amazing) I would recommend it to others and would definitely make again.
? 4 stars - This recipe was good but I would change something in it next time.
? 3 stars - This is a recipe I would not make again but it was OK
? 2 stars - This recipe I would not make again and we didn't like it at all
? 1 star - This recipes did not work out/taste was unappealing and wouldn't make again
