Monday, March 14, 2011

Braised Purple Cabbage

Cool weather purple, bok choy, napa, savoy or any mild cabbage. The purple cabbage makes a flavorful and colorful side dish.

4 slices of bacon, diced
1 head of cabbage, thinly sliced
1 yellow onion, thinly sliced
3 sprigs of fresh thyme
1-1/4 cup of vegetable or chicken stock
2 tablespoon red wine vinegar
Salt & Pepper to taste

1. In a large saucepan, fry bacon until crispy, remove with a slotted spoon to paper towel and set aside.
2. Cook onion in the drippings until it starts to carmelize and looks translucent.
3. Add cabbage, cook until wilted
4. Add bacon you set aside, pour stock over the dish, simmer on medium heat about 25 minutes.
5. Salt & pepper to taste
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