Christy Rost
celebrating home and family

Wilted Savoy Cabbage with Crumbled Bacon

| Christy Rost
  • 5 strips bacon
  • 1 cup red onion, peeled and finely chopped
  • 2 large cloves garlic, peeled and minced
  • 1 Savoy cabbage, about 3 pounds, rinsed and thinly sliced
  • 4 sprigs fresh parsley, rinsed, dried and chopped
  • 4 sprigs fresh parsley, rinsed, for garnish

Cook bacon in a large skillet until it is crisp. Drain on paper towel, reserving pan with drippings for later.

Shortly before serving, preheat the pan with bacon drippings over medium heat. Add onion, sauté 3 minutes until soft, add garlic and cook 1 minute more. Add sliced cabbage, cook several minutes, then toss gently, adding more cabbage to the pan as it wilts. When cabbage is soft and begins to brown, stir in chopped parsley. Reduce heat to low and keep warm until ready to serve. Garnish with sprigs of fresh parsley.

Yield: 6 servings

Serve alongside Roasted Chicken with Irish Whiskey Reduction

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