Savoy Cabbage With Bacon Recipes

Steps:

• Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
• Use slotted spoon to set bacon aside; place on paper towelling.
• Drain off all but 2 tablespoons fat.
• Add garlic, crushed red pepper, and leeks to skillet.
• Cook until fragrant, about 2 minutes.
• Add cabbage, chicken stock, white wine and beans.
• Gently toss to combine.
• Simmer until cabbage is just beginning to wilt, about 3 minutes.
• Crumble bacon.
• Toss cooked mixture with bacon, sage, chives or scallions and pepper.
• Adjust seasoning.
• Serve immediately and enjoy!

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:

• Cut bacon into 1/2-inch pieces and in a large heavy skillet cook over moderate heat, stirring, until crisp and golden. With a slotted spoon transfer bacon to paper towels to drain.
• Thinly slice cabbage and discard coarse stems from mustard greens. In a large steamer rack set over boiling water steam cabbage, covered, until crisp-tender, about 10 minutes. Transfer cabbage to a large bowl and keep warm, covered. In steamer rack set over boiling water steam mustard greens until tender, 10 to 15 minutes. Add mustard greens to cabbage and keep warm, covered.
• Mince garlic. In a small saucepan heat garlic, butter, and oil until butter is just melted. Drizzle butter mixture over vegetables, tossing to distribute evenly, and season with salt and pepper.
• Transfer vegetables to a serving dish and serve topped with bacon.

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

Steps:

• Cut the cabbage into quarters; core it and shred it finely. Thinly slice the bacon.
• Melt the butter in a saute pan and fry the bacon until crispy and golden. Remove from the pan and drain.
• Melt a knob of butter in the pan and add the onion. Wen it begins to brown, add the water and then add the cabbage. Season with white pepper and a little salt.
• Keep stirring for 1-2 minutes on high heat. Add the bacon.
• When the cabbage is tender, add the cream. Stir and simmer until the cream thickens. Serve.

Steps:

• In a large skillet, cook bacon until crisp. Remove bacon; set aside. Saute cabbage and onion in drippings until tender. Add remaining ingredients; stir until thickened. Stir in bacon. Serve warm.

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Steps:

• Chop the onion, carrot, celery and garlic in a food processor. Heat the oil over a medium heat in a large saucepan. Add the vegetables and potatoes, season well, then reduce the heat and cover the pan. Gently cook for about 5 mins until starting to soften, then add the stock, turn up the heat and bring to the boil. Simmer for 5 mins more, or until all the vegetables are tender.
• While the soup is cooking, grill or fry the bacon until crisp, then cut into strips. Shred the cabbage, discarding the core.
• Whizz the soup in the food processor until smooth, then return to the pan and add the cabbage. Simmer for a few mins until the cabbage is just tender, then season to taste and serve scattered with the bacon.

Steps:

• In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp. Add onions and carrots; saute for about 3 minutes. Add garlic; saute for 2 minutes.
• Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste. Saute, stirring, until the cabbage is tender, 10 to 15 minutes. Add butter, and stir well. Serve hot.