Long-Cooking Savoy Cabbage, Bacon And Mushroom Sauce

1. 1

   Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).

2. 2

   In a dutch oven or heavy large saucepan, heat oil over medium heat.

3. 3

   Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.

4. 4

   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.

5. 5

   Stir, then and add the remaining cabbage.

6. 6

   Let it wilt again, then stir again.

7. 7

   Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.

8. 8

   Serve over polenta or thin the sauce with some water and serve over pasta.

9. 9

   This freezes and reheats well, making it great for once-a-month cooking.

* Per serving · 4 servings · Values may vary.

No additional tips available.