I keep meaning to make Deb’s mac n cheese for dinner, but then failing to do so. Last night was pizza and tonight turned out to be brats and cabbage on the stove.
The brats were left from our Fourth of July party and I quickly cooked them in beer and then cooked them off with a bit of red onion in a deep saute pan on the stove. The cabbage recipe came from a quick search on Epicurious. I’ve re-posted it below just in case it is taken down due to the recent demise of Gourmet.
The head of cabbage had been hiding in our barn for close to a month after being harvested with 10 of its green and red siblings. While it was wilty and even a bit moldy on the outside, several layers in it was crisp and crunch and delicious. The carrot, onion and garlic also came from the garden and the bacon from our recently butchered pig (local, pastured, raised by someone not us).
We both agreed that this hit the spot on a cool fall night.
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Wilted Cabbage with Carrots and Bacon
Gourmet, 1997 (Epicurious)
Serves 2 with leftovers
Bacon :: 4 slices, cut into 1/2-inch pieces
Garlic :: 1 clove, minced
Onion :: 1/4 medium, sliced thin
Cabbage :: 3 1/2 cups thinly sliced (about 3/4 pound)
Carrots :: 2, grated coarse
Flat-Leafed Parsley :: 1/4 cup chopped (I left this out)
“In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.”
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Have you signed up for the Dark Days Challenge yet? It’s our 3rd year straight of celebrating local foods all winter long. Join for a raucous good time eating and blogging fabulous meals straight through the coldest, shortest days. Details here.
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