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Prep Time: 20 Minutes Cook Time: 30 Minutes |
Ready In: 50 Minutes Servings: 6 |
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A quick, easy and flavorfull way to enjoy cabbage from Better Homes and Gardens January '08. Finally made this last night and we LOVED it! Made a minor change: subbed maple syrup for molasses. I also think you could leave out a spice if not liked without problem. Enjoy! Ingredients:
2 small heads of cabbage (1-1/2 - 2 pounds each) |
4 slices bacon, smoked, thick-cut |
1 1/2 teaspoons mustard seeds |
1 teaspoon caraway seed |
1/2 teaspoon cumin seed |
1/2 teaspoon fennel seed |
1 teaspoon sea salt or 3/4 teaspoon salt |
1/2 teaspoon fresh ground pepper |
1 cup brewed strong coffee |
3 tablespoons molasses |
Directions:
1. Rinse cabbage, remove outer leaves. Cut into eight wedges, leaving core intack. Set aside.
2. In large skillet with tight fitting lid, cook bacon over meium heat.
3. Reserve 3Tbsp. drippings in skillet, transfer bacon to paper towel, crumble, set aside.
4. Add mustard, caraway, cumin, fennel, salt and pepper to pan, cook and stir 1 minute.
5. Add half cabbage, cook, searing both sides 3-5 minutes. Remove and do same with remaining cabbage. Put all cabbage in skillet, overlapping.
6. For gravy stir together coffee and molasses, pour over cabbage. Heat to boiling. Reduce heat, simmer, covered 20-25 minutes.
7. Transfer to platter, sprinkle with bacon, pour gravy over. Serve.
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