1 Savoy cabbage (about 2.2 pounds)
2 Tbs. butter
1 onion, finely chopped
3-4 slices of very thinly sliced bacon, finely cut
Cut cabbage into quarters, cut out stalk and cut into strips. Blanch for 3 minutes in generously salted water; put into ice water to stop cooking. After this step, cabbage can be frozen, put into fridge, etc. until dinner preparation starts. Finely chop the onion, sauté in the butter, add the bacon and keep over medium heat. Add the cabbage. Salt, pepper and nutmeg to taste, cover, and let sauté for a couple more minutes. Serve. *Tip: Best with roasts, potatoes, or pasta.
(Contributed by CSA member, Thomas Schramm)Back to top