Wilted Cabbage & Greens Sauté
4 strips slab bacon, cut into 1⁄2 -inch pieces
2 tablespoons cooking Oil
1 large sweet onion, diced
1⁄2 teaspoon Caraway Seeds, crushed
2 cloves garlic, minced
1⁄4 cup pre-shredded carrot
2 cups shredded savoy cabbage
1 jar German Red Cabbage, drained well
2 cups Mixed Greens
1 1⁄2 cups corned beef stock or chicken stock
In a large, deep sauté pan, cook bacon over medium heat until soft. Remove bacon from pan. Add oil to pan and heat slightly. Add onion, caraway seeds, freshly ground pepper to taste, and garlic; stir and cook 3 minutes or until soft and fragrant. Stir in carrot, both cabbages, and mixed greens; sauté 2 minutes.
Add stock and cover pan. Reduce heat to medium-low; simmer until the liquid is evaporated, about 8 minutes. Return bacon to pan and check seasoning. Add kosher salt and freshly ground pepper to taste.
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