Cabbage With Bacon And Mushrooms Recipes

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

Steps:

• Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
• Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

Steps:

• 1. In a.large skillet.with high sides and a lid. Fry the bacon, crisp. Set bacon aside.
• 2. Core and sherd one large head of green or purple cabbage. Stir cabbage into bacon grease until all of the cabbage is coated.
• 3. Stir in sliced button mushrooms and two cloves of minced garlic. Start with two tsp of Cajun seasonings, stir well. Crumble bacon and add to cabbage mixture.
• 4. Stir in one quarter cup of chicken stock, cover with tight fitting lid. Allow the cabbage to cook, checking on it in about 10 minutes. Cabbage should be wilted and the broth reducing. Add broth, one quarter cup at a time if additional liquid is needed. Add additional Cajun seasoning to tasts.

Steps:

• Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• In a dutch oven or heavy large saucepan, heat oil over medium heat.
• Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• Stir, then and add the remaining cabbage.
• Let it wilt again, then stir again.
• Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• Serve over polenta or thin the sauce with some water and serve over pasta.
• This freezes and reheats well, making it great for once-a-month cooking.

Steps:

• Heat oil in a large heavy skillet, preferably cast iron, over high. Cook mushrooms and bacon, stirring often, until browned and crisp, about 8 minutes. Using a slotted spoon, transfer to a paper towel-lined plate; set aside. Reserve fat in skillet.
• Meanwhile, cook pasta in large pot of boiling salted water, stirring occasionally, until al dente. Drain, reserving 1 1/2 cups pasta cooking liquid.
• Heat skillet with reserved fat over high. Add cabbage, press into an even layer, and cook, undisturbed, 2 minutes; season with remaining 3/4 tsp. salt. Turn cabbage with tongs, then continue to cook, undisturbed, until lightly charred in places and still crisp in others, about 2 minutes more.
• Whisk egg yolks, 1 oz. Parmesan, and 3/4 cup pasta cooking liquid in a large bowl until a smooth, glossy sauce forms. Add pasta and stir to coat. Add reserved mushrooms and bacon, cabbage, pepper, and 1 oz. Parmesan and toss again, adding more pasta cooking liquid if needed to loosen sauce.
• Divide pasta among bowls. Top with more Parmesan.