Braised Cabbage

This recipe works best with young (small) heads of cabbage.


Completely remove dark green leaves from cabbage. Bring water to boil in large pot. Add whole cabbages and blanch 2-3 minutes. Drain well. Discard the core from each head and shred cabbage into 1/4" slivers.

Place bacon in large skillet over medium-low heat and cook until golden. Remove bacon and all but 1 TBS bacon fat from skillet and add butter. When butter is melted, add sliced cabbage, salt and pepper. Cook until the cabbage is very tender and completely coated with butter. Garnish with crumbled bacon. 6 servings.