Savoy Cabbage With Cider, Bacon And Carrots
- 1/2 pound slab smoked bacon, rind removed and diced small
- 2 medium onions, chopped
- 4 medium carrots, diced small
- 1 1/2 tablespoons minced garlic
- 1 large head savoy cabbage, halved and sliced into wide ribbons
- 2 tablespoons caraway seeds
- 1/4 cup apple cider
- 1/4 cup apple-cider vinegar
- 2 Granny Smith apples, peeled, cored, and diced
- 1 bay leaf
- Salt and freshly ground black pepper
- 2 tablespoons butter
- In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp.
- Add onions and carrots; saute for about 3 minutes.
- Add garlic; saute for 2 minutes.
- Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste.
- Saute, stirring, until the cabbage is tender, 10 to 15 minutes.
- Add butter, and stir well.
- Serve hot.
bacon, onions, carrots, garlic, head savoy cabbage, caraway seeds, apple cider, applecider vinegar, apples, bay leaf, salt, butter
Taken from cooking.nytimes.com/recipes/1231 (may not work)