| CABBAGE BRAISED WITH APPLES, BACON, AND POTATOES |
Courtesy of Leafy Greens by Mark Bittman
2 tablespoons olive oil
1 head cabbage, cored and shredded
½ lb bacon, finely chopped
2 medium potatoes, peeled and cubed
2 apples, peeled, cored, and cubed
1 cup red wine
1 tablespoon white wine vinegar
Salt and pepper to taste
Sauté bacon until crisp in a skillet that can later be covered. Add olive
oil, cabbage, potatoes, and salt and pepper, and stir over medium heat
until cabbage begins to brown (about 5 minutes). Add wine, let it
bubble away for a minute or two, then add the vinegar and apples.
Cover skillet and simmer until tender, or about 15 minutes. Add
additional seasoning (salt, pepper, vinegar, or wine) to taste, and
serve warm.
2 tablespoons olive oil
1 head cabbage, cored and shredded
½ lb bacon, finely chopped
2 medium potatoes, peeled and cubed
2 apples, peeled, cored, and cubed
1 cup red wine
1 tablespoon white wine vinegar
Salt and pepper to taste
Sauté bacon until crisp in a skillet that can later be covered. Add olive
oil, cabbage, potatoes, and salt and pepper, and stir over medium heat
until cabbage begins to brown (about 5 minutes). Add wine, let it
bubble away for a minute or two, then add the vinegar and apples.
Cover skillet and simmer until tender, or about 15 minutes. Add
additional seasoning (salt, pepper, vinegar, or wine) to taste, and
serve warm.
