Creamed Cabbage with Bacon
Author note: This recipe is a combination of my two favorite cabbage dishes: Marcella Hazan’s Smothered Cabbage and Food52’s Suspiciously Delicious Cabbage. The addition of orange zest gives it an unexpected sweet bite. Depending on the size of the head of cabbage, you may have plenty of leftovers. This dish reheats nicely.
2 tablespoons unsalted butter
3 thick slices of bacon, cut into ½ inch pieces
½ onion, diced
4 garlic cloves, roughly chopped
¾ teaspoon ground ginger
1 head of cabbage, thinly sliced
1/4 teaspoon kosher salt
1 tablespoon red wine vinegar
½ cup cream
zest of 1 orange
- Place the butter, bacon and onion into a large pan and cook over medium heat, stirring occasionally until the onions are softened, about 10 minutes. Add the garlic and cook until golden (but not browned), stirring occasionally, about five minutes.
- Next, add the ground ginger and cabbage. Turn the cabbage with tongs to coat with the butter and bacon. Cook until it’s wilted, about five minutes.
- Season with salt and red wine vinegar. Turn the cabbage again to coat well, reduce heat to low, cover and cook for at least 1 ½ hours. Stir the cabbage occasionally to prevent it from sticking to the bottom of the pan. If it begins to stick, simply add water and stir.
- After 1 ½ hours, add the cream and orange zest to the cabbage. Let it simmer, uncovered, for about 15 minutes. Taste and season with salt.