Sautéed Cabbage with Bacon and Parsley
In an Irish kitchen, this dish would most likely feature a thick white sauce spiked with parsley. Since we're pairing our cabbage with a rich fondue course, we've added the parsley without sauce.
INGREDIENTS | SERVES 8
- ½ pound meaty bacon
- 1 tablespoon butter
- 1 large head cabbage, cored and chopped
- 1 cup fresh parsley, minced
- 1 tablespoon raspberry vinegar
- Salt and pepper to taste
In a large skillet or flat-bottomed wok, cook bacon until crisp. Drain on paper towels. Remove all but 2 tablespoons of bacon drippings from the skillet.
Add butter and cabbage to skillet and cook over high heat, stirring frequently, until cabbage is crisp and tender. Add parsley.
Drizzle raspberry vinegar over the cabbage and toss well.
Crumble cooked bacon over cabbage and add salt and pepper to taste. Serve with corned beef hash cakes.
Cabbage Patch Facts
Inexpensive, plentiful cabbage is packed with vitamin C as well as other antioxidants and heart-healthy fiber. Although often considered too common for company, cultivated cabbage has been nourishing humans for more than 4,000 years. It also stars in beloved dishes of many cuisines, from coleslaw to sauerkraut to kimchee.