Braised Cabbage

I’m not big on cooked cabbage. When I was growing up, I’d force down a few bites of the cabbage shell of cabbage rolls at my Aunt Allyn’s house for good fortune, and that met my cabbage quota for the year. But as I’ve gotten a bit older (ahem) and my tastes have matured, I have learned to like it. Not necessarily the slimy overcooked sour kraut variety, but still a bit crunchy is pretty tasty. Add in some onions and bacon and you’ve won me over. I mean, you could probably add onions and bacon to shoe leather and I’d eat it.

Anyway, for my mother-in-law’s birthday we took another cooking class, and this is one of the dishes they concocted. You can substitute brussels sprouts for the cabbage (have tried it – very good), green beans or spinach (haven’t tried those, but I will). Give it a go. You might be surprised at how good cooked cabbage can be, with a little help from its friends.

Braised Cabbage
3 slices bacon, chopped
1/2 medium onion (red or yellow – whatever you have), diced
1 clove minced garlic
2 C. shredded cabbage
Salt & Pepper, to taste

Fry the bacon to just about done (chewy and turning crispy), then add in the onions. Cook onions, stirring occasionally, until translucent. Stir in garlic, then add cabbage and cook for 3-5 minutes. Eat immediately. Enjoy!