Sauted Cabbage And Bacon. . . .

This is an extremely simple dish which can be served alone for lunch or in smaller quantities as a main meal accompaniment. It is comprised of only the most natural, freshest produce and is quick to prepare and cook.

I will admit that the concept of marrying cabbage with bacon is hardly a new one but this precise food healthy recipe which I have devised has, I believe, a truly unique, extra special flavour. The quantity described below will provide a satisfying lunch for two people.

Ingredients

1/2 a small white cabbage (chopped)

4 lean rashers of unsmoked bacon

1 large onion (halved then sliced)

4 cloves of garlic (finely chopped)

Handful of fresh coriander, or cilantro in US (roughly chopped)

8 to 10 back and forward gratings of nutmeg kernel

1 tbsp of olive oil

Method

Grill your bacon until it is cooked but not crisped then put it on a plate and set it aside. Add the olive oil to a large saucepan and bring up to a heat, adding the garlic next to sweat off for a minute but not colour. Put in the cabbage and the onion and keep on a medium heat, stirring frequently and thoroughly with a wooden spoon. After about ten minutes, the vegetables should have softened and have a glistening quality. This is when the nutmeg, coriander and roughly chopped bacon should be added to heat through for a few minutes.

Note the absence of salt and pepper in this dish. It is my belief that enough salt comes from the bacon to sufficiently season the dish along with the nutmeg. That, naturally, is something which may be varied according to taste. 

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Originally Syndicated via RSS from Healthy Recipes

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