Creamed Cabbage with Bacon is a creamy, savory, and versatile. Serve it as a weeknight side dish or holiday meals. It's rich flavor is sure to impress. Substitutions: pancetta can substitute for the bacon and red cabbage can substitute for the green cabbage.
1medium head cabbagecored & sliced thinly (about 9-10 cups)
½teaspoonsalt
1cuplow-sodium chicken broth
¼cuphalf & half
cracked black pepper
Instructions
Heat a 12-inch deep fry pan over medium heat. Add the olive oil and bacon and cook for 3-4 minutes, stirring frequently, or until the bacon is golden.
Add the cabbage and salt to the pan. Sauté for 8 minutes, stirring frequently, until the cabbage is bright green and the liquid from the cabbage has evaporated.
Cook the cabbage for 10-12 minutes, adding the chicken broth by the ¼-1/3 cup as the vegetables need more liquid. Stir the cabbage occasionally as it cooks.
Turn the heat to low. Stir in the half and half and season with freshly cracked pepper. Warm for 1-2 minutes, or until the cream has reduced. Serve hot!
Notes
1. Leftovers store covered in the refrigerator for 4-5 days. They do not freeze well.