Sauteed Cabbage

1. 1

   Bring 2 quarts of water to a boil and add 1 tablespoon salt.

2. 2

   Add the cabbage and blanch for 1 minute.

3. 3

   Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.

4. 4

   Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes.

5. 5

   Pour off all but 1 tablespoon of the fat.

6. 6

   Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes.

7. 7

   Add the blanched cabbage and cook for 2 more minutes.

8. 8

   Stir in the flour and cook, stirring, 3 minutes.

9. 9

   Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes.

10. 10

    Season with 1/2 teaspoon salt and the pepper and serve.

* Per serving · 4 servings · Values may vary.