LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE

Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce image

Provided by TishT

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