Sauteed Cabbage

Name: Sauteed Cabbage
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: Kosher salt; 2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups); 4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup); 3 cups thinly sliced white onions; 2 tablespoons chopped fresh sage; 1 tablespoon all-purpose flour; 2 cups chicken stock, homemade or store-bought; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

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Prep Time: 15 minutes

Cook Time: 30 minutes

Total: 45 minutes

Servings: 7

Cost: $4.15 /serving

Author : Food Network

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Ingredients

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Kosher salt2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)3 cups thinly sliced white onions2 tablespoons chopped fresh sage1 tablespoon all-purpose flour2 cups chicken stock, homemade or store-bought1/2 teaspoon salt1/4 teaspoon freshly ground black pepper

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Instructions

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Step 1

Bring 2 quarts of water to a boil and add 1 tablespoon salt. Add the cabbage and blanch for 1 minute. Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.

Step 2

Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes. Pour off all but 1 tablespoon of the fat. Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes. Add the blanched cabbage and cook for 2 more minutes. Stir in the flour and cook, stirring, 3 minutes. Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes. Season with 1/2 teaspoon salt and the pepper and serve.