Sautéed Cabbage with Bacon

Here’s a twist on an old family favorite, adding bacon spiced up this dish.

INGREDIENTS:

8 slices of fully cooked bacon

1/2 small head red cabbage

2 stalks celery

1 shallot

3/4 cup water

3 Tbsp red wine vinegar

3 Tbsp butter

¼ cup bread crumbs - Italian

2 Tbsp olive oil

PREPARATION:

Cut up bacon. Wash cabbage remove the core and chop. Peel and mince the shallot. Wash and dice the celery. Mix the wine vinegar and mater.

COOKING:

Preheat oven to 375°F.

Heat a large skillet, add 2 Tbsp olive oil; continue heating. Add cabbage and celery. Sauté for a couple of minutes to coat with oil.  Add the bacon. Sauté until cabbage begins to wilt (about 10 minutes total).

Add shallot, stir to combine, Sauté 2-3 more minutes. Add the red wine vinegar\water. Bring to boil, continue stirring. Reduce heat back to medium and allow some liquid to evaporate. Cook for 10 more minutes to desired tenderness of the cabbage.

Season with pepper. Pour into baking dish. Sprinkle top with bread crumbs, place pats of butter on top. Bake until heated through, about 10 minutes.

Serve warm.

Alternatives:

1. Fresh bacon: Place the bacon pieces in large skillet over medium heat, sauté until crisp brown. Remove with slotted spoon to paper towel to drain. Pour off all but 1 tablespoon of grease then add the cabbage etc. without the olive oil.
2. Use small heads of red and green cabbage, but use only ½ of each. The dish won’t be as sweet, but its appearance is more interesting.

Adapted from a recipe on: RecipeTips.com