A New Endeavor and The Most Delicious Way to Eat Cabbage – EVER!
I’m making an effort to do the things I have been hoping for and planning for and somehow putting off. Who better to make my dreams reality than, well, me.
In approximately one month my boyfriend, Dustin, and I are packing our belongings into a moving truck and traveling down to Nashville, TN to begin a new chapter of our lives there. The two of us share a number of common passions, we are both hopelessly addicted to the amazing high of rock climbing. We both appreciate the arts (Dustin is, in fact, a photographer by degree) and are lovers of good music. But above all we are both passionate about good food – and get really excited about top notch locally grown produce, and sustainably caught/humanely raised meats and seafood.
I have been inspired by so many fantastic food blogs out on the web, Smitten Kitchen, 101 Cookbooks, Sprouted Kitchen, the Sassy Radish, and the Home Sick Texan are among some of my favorite online reads. I also own a somewhat embarrassingly large collection of cookbooks. My cooking is certainly influenced by global cuisine but I find myself consistently drawn to new British cuisine, Jamie Oliver and Hugh Fearnley-Whittingstall have both deeply influenced my cooking style. I have also drawn influence from my own upbringing in an oddly mish-mashed multicultural (Indian-Irish-Italian) household. And all of this, couples with an irrepressible urge to create dishes that will bring together and nourish my loved ones has brought me here, to my first, (and hopefully most awkward) blog posting on this new site. This is a new sort of experiment for me and I greatly appreciate feedback and comments from readers!
As my blog title alludes to I have somewhat of a penchant for good produce and not just the pretty summer tomatoes and ruby red strawberries I love all fruits and veggies and hope to showcase them all in this blog. I will start with one of my all time favorites – Cabbage! Cabbage is such a wonderfully versatile veggie, it can be eaten raw as part of a creamy slaw or zingy salad, steamed or boiled with butter, fermented as Kim chi, or salted as Sauerkraut. However, versatile tho the cabbage may be I will admit I have a soft spot for one preparation which is so delectable it is sure to turn heads (haha)! In this recipe the cabbage is sauteed in carefully rendered bacon fat and dressed with a zingy herb and mustard vinaigrette. So without further ado, I present to you “The Most Delicious Way to Eat Cabbage – EVER!”
The Most Delicious Way to Eat Cabbage – EVER!
Don’t be afraid by the amount of cabbage in this recipe! It will cook down considerably. Also – don’t skimp on the quality of the bacon and mustard on this recipe – these are the make or break factors that bring the wow factor to this simple recipe. I typically use either a grainy Grey Poupon or Maille brand mustard. For bacon I look for a thick cut bacon, uncured if possible. Trader Joes makes a great version of this.
Special thanks to Julie Zlogar for teaching me this recipe in a teeny tiny kitchen on a camping trip to Kentucky last summer!
For the Cabbage
6 Rashers Smokey Thick Cut Bacon Cut into ½ inch Strips
2 Heads of Cabbage
For the Dressing
3 Cloves Garlic Minced
1 TBSP Good Grainy Dijon Mustard
1 TBSP Dill Chopped
1 TSP Honey
1 TSP Thyme Chopped
¼ Cup Olive Oil (less if bacon renders a lot of oil)
1 TBSP Cider Vinegar
Salt and Pepper
In a large broad based pot cook Bacon over medium heat until fat has rendered and bacon is just crisp. Remove from pot with a slotted spoon and set aside.
Remove pot from heat – set aside – do not wash
Core cabbage and cut into ½ inch wide strips (I usually cut length wise into long strips and cut the long strips roughly in half) Wash and dry in salad spinner.
Sautee Cabbage in oil rendered from bacon until just cooked. You may need to add the cabbage in batches depending on the size of the pot. It is ok if some cabbage cooks longer than the rest.
Remove Cabbage from heat. Remove from pot with slotted spoon.
Combine vinaigrette ingredients in separate bowl. Taste! It should be fairly balanced vinaigrette with a strong punch of mustard. Herb amounts can be adjusted according to taste. Parsley would work well in place of the dill. Add salt and pepper to taste using more pepper that you would normally in vinaigrette.
Mix reserved bacon into cabbage. Add vinaigrette, a little at a time, tasting as you go. Add salt and pepper as needed.
Serve with any remaining mustard dressing on the side.