Sauteed Cabbage

Name: Sauteed Cabbage
Ingredients: Kosher salt; 2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups); 4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup); 3 cups thinly sliced white onions; 2 tablespoons chopped fresh sage; 1 tablespoon all-purpose flour; 2 cups chicken stock, homemade or store-bought; 1/2 teaspoon salt; 1/4 teaspoon freshly ground black pepper

9 ingredients

10 steps

Ingredients

Kosher salt
2 medium heads Savoy cabbage, coarse outer leaves, core, and ribs removed, cut into 1-inch dice (10 cups)
4 ounces bacon, sliced crosswise into 1-inch pieces (3/4 cup)
3 cups thinly sliced white onions
2 tablespoons chopped fresh sage
1 tablespoon all-purpose flour
2 cups chicken stock, homemade or store-bought
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Directions

1

Bring 2 quarts of water to a boil and add 1 tablespoon salt.
2

Add the cabbage and blanch for 1 minute.
3

Drain the cabbage in a colander, refresh under cold running water until cool, and reserve.
4

Put the bacon in a large skillet and cook over medium heat until the fat is rendered, 4 to 5 minutes.
5

Pour off all but 1 tablespoon of the fat.
6

Add the onion and sage and cook, stirring, until the onion is wilted but not browned, about 10 minutes.
7

Add the blanched cabbage and cook for 2 more minutes.
8

Stir in the flour and cook, stirring, 3 minutes.
9

Pour in the stock, bring to a boil, reduce the heat, and cook until thickened, 2 to 3 more minutes.
10

Season with 1/2 teaspoon salt and the pepper and serve.