Red Cabbage with Mushrooms, Nuts, and Bacon
Makes 4 servings
Ingredients
1/2 large red cabbage, core removed and sliced into thin ribbons
2 TB neutral oil
6 bacon strips, diced
1 medium onion, chopped
2 tsp dried thyme leaves
2 cups chopped mushrooms
1/3 cup toasted nuts, chopped (I used slivered almonds)
Zest of 1 lemon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
2 TB apple cider vinegar
1 cup chicken broth
1/4 cup chopped fresh parsley
Pat of butter
Directions
Set a large frying pan over medium-high heat and add the oil. Toss in the diced bacon and fry until it begins to crisp up a little.
Cut the heat back to medium, add in the onion and thyme, and cook until the onion goes translucent, about 5 minutes.
Tip in the cabbage and mushrooms and cook until they start to soften, maybe another 5 minutes.
In go the nuts, lemon zest, salt, pepper, sugar. Mix well and cook another 3 minutes. Splash in the vinegar and pour in the stock, then bring it to the boil. Turn down the heat to a simmer, cover and cook about 15 minutes, until the cabbage is tender.
Adjust the seasoning, stir in the butter, garnish with the parsley, and serve.
Recipe based on one from The Complete Irish Pub Cookbook
Makes 4 servings
Ingredients
1/2 large red cabbage, core removed and sliced into thin ribbons
2 TB neutral oil
6 bacon strips, diced
1 medium onion, chopped
2 tsp dried thyme leaves
2 cups chopped mushrooms
1/3 cup toasted nuts, chopped (I used slivered almonds)
Zest of 1 lemon
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1/2 tsp sugar
2 TB apple cider vinegar
1 cup chicken broth
1/4 cup chopped fresh parsley
Pat of butter
Directions
Set a large frying pan over medium-high heat and add the oil. Toss in the diced bacon and fry until it begins to crisp up a little.
Cut the heat back to medium, add in the onion and thyme, and cook until the onion goes translucent, about 5 minutes.
Tip in the cabbage and mushrooms and cook until they start to soften, maybe another 5 minutes.
In go the nuts, lemon zest, salt, pepper, sugar. Mix well and cook another 3 minutes. Splash in the vinegar and pour in the stock, then bring it to the boil. Turn down the heat to a simmer, cover and cook about 15 minutes, until the cabbage is tender.
Adjust the seasoning, stir in the butter, garnish with the parsley, and serve.
Recipe based on one from The Complete Irish Pub Cookbook