"Whenever I go into a restaurant, I order both a chicken and an egg to see which comes first"

Sunday, January 15, 2012

Recipes–Cabbage with Sherry and Bacon

Cabbage is such a great vegetable, so versatile and yet with a distinctive taste that seems to take many different spice mixes.  This recipe enhances the sweetness of cabbage to make a rich, flavorful dish:

Cabbage with Sherry and Bacon

* 1 medium head of cabbage, cut into quarters

* 2 cups water

* 2 vegan bouillon cubes (you can use chicken, preferably low sodium)

* 1 cup Amontillado sherry

* 5 strips bacon

* 3 bay leaves

* 1 medium apple, quartered

* 1/2 cup raisins

* 1/4 cup olive oil

* 10 cloves

* 10 whole peppercorns

- Dissolve the bouillon cubes in the water in a large pot

- Add the sherry, oil, bacon, and spices

- Add the cabbage and apples

- Cook covered for about 45 minutes until the cabbage is getting soft, stirring/turning occasionally

- Cook with the lid not completely on to allow for some evaporation another 20 minutes

- The cabbage is done when it is soft, but not falling apart, and when the liquid has reduced to about 1 1/2 cups

- Serve in bowls with fork, knife, and spoon.  There should be plenty of liquid which should be eaten with a spoon.

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