Thursday, August 28, 2008

Czech Cabbage

At the request of one of my dear blog readers, I have attached an old czech cabbage dish that goes well with smoked meats or accompanies a good roast. This recipe is different than others that usually perform the blanching style of cooking cabbage instead of pan saute. I prefer the saute method since it produces a less soggier dish and seems to capture more bacon flavor in each bite of cabbage.

Czech Cabbage

1 Cabbage (core removed and chopped)
6-7 slices bacon
1 tbs vegetable oil
1 onion, chopped
1 rib of celery, chopped
1/4 cup green pepper, chopped
3 tbs apple cider vinegar
1/2 teaspoon salt
1 teaspoon black pepper

1. Brown bacon in frying pan and reserve 1 tablespoon grease after bacon is cooked.
2. Cool bacon then chopped into small pieces. Set aside.
3. In a dutch oven or large pot, heat up reserve bacon grease (1 tbs) and vegetable oil.
4. Saute vegetables in large pot until tender.
5. Remove from heat and toss together with vinegar, chopped bacon, salt and pepper.
6. Serve warm or chilled.

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