Tuesday, January 3, 2012

Sauteed Cabbage with Bacon

My Grandma says that cabbage is meant to represent wealth and is considered to bring good luck for it when consumed on the New Year.  Now, I don't know if any of that is true, but I won't deny myself the added good fortune if there's any to be had.  Besides, I love cabbage so the addition of it on a New Year's menu is just an added bonus.  I read that the green of cabbage leaves, along with greens such as Kale, Collards, Mustard, and Turnip are supposed to represent money so if you prefer any of those to cabbage feel free to substitute the leaves without loosing out on any good fortune.  The preparation's much the same so it's really just a matter of taste.

Here's what you'll need
1 head of cabbage or a package of your preferred green, chopped
4 slices of thick-cut bacon, diced
1 onion, chopped
salt and black pepper to taste

Fry bacon until crisp, adding onion just when bacon begins to brown, in a dutch oven.  Don't add the onion too late or your bacon will burn before you're onion has a chance to go soft.  When you've cooked your bacon and onion, add the chopped cabbage, salt and pepper; cover with a lid and let the cabbage wilt down, maybe for 10 minutes.  Stir, turning the onion and bacon so that it doesn't all remain on the bottom of the pot. Recover and simmer for another 10 to 15 minutes.  Adjust salt and pepper to your taste and serve.

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