LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE

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Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce image

This is an adopted recipe. It is a delicious, economical, and easy sauce that is wonderful over polenta or pasta. The long cooking gives the cabbage a buttery, caramelized flavor and the bacon is a wonderful smoky compliment to that. From a Good Housekeeping article on meals you can freeze ahead.

Provided by TishT

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 head savoy cabbage, outer leaves removed
1/4 cup olive oil
8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
8 garlic cloves, minced or finely sliced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 lb mushroom, sliced
water or chicken broth, as needed

Steps:

  • Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
  • In a dutch oven or heavy large saucepan, heat oil over medium heat.
  • Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
  • Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
  • Stir, then and add the remaining cabbage.
  • Let it wilt again, then stir again.
  • Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
  • Serve over polenta or thin the sauce with some water and serve over pasta.
  • This freezes and reheats well, making it great for once-a-month cooking.

Nutrition Facts : Calories 275.4, Fat 26.3, SaturatedFat 7, Cholesterol 25.7, Sodium 513.3, Carbohydrate 4.1, Fiber 0.8, Sugar 1.6, Protein 7

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