Creamed Cabbage with Bacon From "Savannah Seasons" by Elizabeth Terry
- 2 slices bacon , crisp cooked and minced
- 2 ounces country ham or prosciuto , minced
- 1/2 cup minced onion
- 1 tbsp peeled and minced fresh ginger
- 7 cups shredded Savoy or green cabbage leaves
- 1/2 cup heavy cream
To a large soup pot over medium heat, add first the bacon, then the ham, onion, ginger and finally the cabbage.
Pour the cream over all and cook for 10 minutes, stirring occasionally after the first 5 minutes, to soften the cabbage and reduce the liquid to a thick sauce.
The volume of cabbage will reduce considerably. It is not necessary to add water because the cabbage is full of moisture and cooks beautifully in its own juice with just a bit of cream.
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