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Warm Cabbage With Bacon and Thyme

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“Comfort food at it's best! Sauteed green cabbage with apple, herbs, and white wine vinegar. Serve hot topped with crispy crumbled bacon. Delicious! Note: Use any green cabbage (Napa, green or Savoy cabbage) for this dish; adjust cooking times to suit.”

Ingredients Nutrition


  1. In a large heavy frying pan over medium heat, saute the diced bacon until crisp; with a slotted spoon, remove bacon to a paper-towel lined plate and reserve.
  2. Add the diced apple to drippings; cook gently until apple begins to soften.
  3. Stir in the sliced cabbage, stirring well to coat. Add the bay leaf and thyme.
  4. Saute over medium heat until the cabbage is done to your liking (about 3-5 minutes for Napa cabbage, or about 45 minutes for regular green cabbage). Watch carefully. Add a little water or apple juice, if too dry.
  5. When done, stir in a dash or two of white wine vinegar whilst scraping up and incorporating any browned and caramelized bits in the pan; heat through briefly.
  6. Season to taste with a pinch of salt and the pepper. Add the chopped chives.
  7. Serve hot topped with crisp crumbled bacon.

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