Long-cooking Savoy Cabbage, Bacon And Mushroom Sauce

Total Time: 1 hr 45 mins Preparation Time: 15 mins Cook Time: 1 hr 30 mins

Ingredients

• Servings: 6
• 1 head savoy cabbage, outer leaves removed
• 1/4 cup olive oil
• 8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
• 8 garlic cloves, minced or finely sliced
• 1/2 teaspoon salt
• 1/4 teaspoon crushed red pepper flakes
• 1 lb mushroom, sliced
• water or chicken broth, as needed

Recipe

• 1 core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• 2 in a dutch oven or heavy large saucepan, heat oil over medium heat.
• 3 add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• 4 add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• 5 stir, then and add the remaining cabbage.
• 6 let it wilt again, then stir again.
• 7 remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• 8 serve over polenta or thin the sauce with some water and serve over pasta.
• 9 this freezes and reheats well, making it great for once-a-month cooking.