(cabbage in a creamy garlic and bacon sauce)
This is a great way to use up leftover cabbage and it delivers fabulous flavor. As this bubbles away in the oven, the cream thickens and a garlic aroma fills the kitchen.
1 large Savoy cabbage, about 3 pounds
1 tablespoon salt plus additional salt for seasoning as needed
6 slices thickly cut bacon, diced
6 cloves garlic, sliced
3 cups heavy cream
Freshly ground black pepper
1 cup grated Parmesan cheese
1. Preheat the oven to 350 degrees. Remove the outer leaves of the cabbage, cut the cabbage in half, remove the core, and roughly chop the remaining leaves. Fill a saucepan with water, add 1 tablespoon salt, and bring to a boil. The pot should be large enough to hold all the cabbage. When the water boils, add the cabbage, and let simmer until it is fork tender, about 15 minutes.
2. While the cabbage is cooking, sauté the bacon in a frying pan until crispy. Remove the bacon onto a paper towel to cool and drain. Add the garlic to the same pan, and sauté it in the bacon fat until soft. Remove the garlic and add it to the crispy bacon.
3. Heat the cream in a heavy, nonstick pan, and allow it to reduce by half. Let cool. Once the cabbage is tender, drain it through a colander, and press down with a plate to remove any excess moisture. Turn the cabbage out onto a chopping board, and again roughly chop the cooked cabbage.
4. In a medium-sized casserole dish, add the cabbage and sprinkle the bacon and garlic mixture over the top. Pour the cream over the cabbage, dust with salt and pepper to taste, and top with Parmesan cheese. Place the casserole in the oven for 20 minutes, or until the cabbage is hot and bubbling and the cheese has melted.
MAKES 6 TO 8 SERVINGS