Creamed Cabbage with Bacon From "Savannah Seasons" by Elizabeth Terry
Ingredients
- 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
Instructions
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To a large soup pot over medium heat, add first the bacon, then the ham, onion, ginger and finally the cabbage.
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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.
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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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