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This dish is very flavorful and rich. I have been cooking cabbage this way for years and it is absolutely one of my favorites (though I rarely used to have it because of the fat). Now that I'm on Atkins, I can eat this dish guilt-free.
Cabbage (as much as you need, one large head can feed 3-4).
Sugar-free bacon (3/4 to full package)
2 tbsp EXTRA VIRGIN olive oil
1/4 cup water
1 lrg white onion
1 tbsp minced garlic (or two cloves)
1/2 Tbsp salt
1/3 tsp pepper
Chop the onions into medium-sized pieces. It can be a course chop. Remove outter leaves of cabbage and wash thoroughly. Cut in half and cut out hard center core. Cut cabbage in half again.
In a large saucepan, begin sauteeing bacon and onions on medium-high heat. Cook for 10 minutes. Add garlic. Do not let the bacon turn brown. If bacon begins to brown, turn heat down to medium. Cook for another 10 minutes. Onions should be almost translucent in color.
Pour 2 tbsp of extra virgin olive oil in pan to deglaze fat. Place cabbage and water into pan. Heat should be on medium. Cover with lid and let cook down for 10 minutes. Add salt and pepper. Replace lid and allow to cook for another 10-20 minutes or until cabbage reaches the desired consistancy. Stir and serve.
The goal is to steam the cabbage to preserve nutrients. Cabbage should be soft, but still have a slight crunch.
Serve with baked or grilled steak or pork chops.
Cabbage (as much as you need, one large head can feed 3-4).
Sugar-free bacon (3/4 to full package)
2 tbsp EXTRA VIRGIN olive oil
1/4 cup water
1 lrg white onion
1 tbsp minced garlic (or two cloves)
1/2 Tbsp salt
1/3 tsp pepper
Chop the onions into medium-sized pieces. It can be a course chop. Remove outter leaves of cabbage and wash thoroughly. Cut in half and cut out hard center core. Cut cabbage in half again.
In a large saucepan, begin sauteeing bacon and onions on medium-high heat. Cook for 10 minutes. Add garlic. Do not let the bacon turn brown. If bacon begins to brown, turn heat down to medium. Cook for another 10 minutes. Onions should be almost translucent in color.
Pour 2 tbsp of extra virgin olive oil in pan to deglaze fat. Place cabbage and water into pan. Heat should be on medium. Cover with lid and let cook down for 10 minutes. Add salt and pepper. Replace lid and allow to cook for another 10-20 minutes or until cabbage reaches the desired consistancy. Stir and serve.
The goal is to steam the cabbage to preserve nutrients. Cabbage should be soft, but still have a slight crunch.
Serve with baked or grilled steak or pork chops.
