Lynne Guinne
Veteran
This is one of those recipes that really doesn't have exact measurements. It's a "fix as much as you're hungry for" kind of deal, with the two secondary ingredients "measure to taste".
Ingredients
Coarse chopped green cabbage, approximately 1/4 to 1/2 head per person (depending on size of cabbage)
2-4 rashers of streaky bacon, cut into approximately 1 inch (2.5 cm) pieces
1/8 to 1/4 cup liquid (beer, water, broth) per serving of cabbage, or more
Process
Fry bacon in large, heavy saute pan or deep pot (I use a 4-quart Staub Cocotte) until you've coaxed the grease from the meat. Push the bits of meat to the side and add your cabbage. Stir just long enough to blend (it's OK if the bacon sneaks back into the cabbage), then add your liquid. Stir well, turn the heat to low, and cover the pot. Give it a stir about once ever ten minutes, and make sure you have enough liquid to prevent sticking/burning but not so much that the cabbage is sitting in liquid.
The longer you braise the cabbage, the sweeter and more tender it becomes. I usually cook it for 45 minutes, which seems just about right. It also reduces down greatly. Don't be afraid of making too much, because it won't be by the time you're done cooking it. That said, it does reheat well.
Ingredients
Coarse chopped green cabbage, approximately 1/4 to 1/2 head per person (depending on size of cabbage)
2-4 rashers of streaky bacon, cut into approximately 1 inch (2.5 cm) pieces
1/8 to 1/4 cup liquid (beer, water, broth) per serving of cabbage, or more
Process
Fry bacon in large, heavy saute pan or deep pot (I use a 4-quart Staub Cocotte) until you've coaxed the grease from the meat. Push the bits of meat to the side and add your cabbage. Stir just long enough to blend (it's OK if the bacon sneaks back into the cabbage), then add your liquid. Stir well, turn the heat to low, and cover the pot. Give it a stir about once ever ten minutes, and make sure you have enough liquid to prevent sticking/burning but not so much that the cabbage is sitting in liquid.
The longer you braise the cabbage, the sweeter and more tender it becomes. I usually cook it for 45 minutes, which seems just about right. It also reduces down greatly. Don't be afraid of making too much, because it won't be by the time you're done cooking it. That said, it does reheat well.
