It is Holloween night and all the little princess’ and gremlins are out and about. I was looking for something to make that wouldn’t need me to have a careful watch over it while also having to answer the door for the kids looking for their treats. I had some pork tenderloins in the fridge and a head of cabbage on hand so I took out my trusty two burner grill pan and set about to grill the tenderloins. I seasoned them heavily with Mrs Dash Salt Free Seasoning mix and a liberal dose of some garlic and herb seasoning too. When the grill had heated up enough I put them on it and began to sear them on all sides. Hubby came home then and he said he would handle the treaters so that left me to concentrate on dinner. I already had some potatoes mashed up in the fridge so into the microwave they went to heat up. When the meat had a nice sear on it I removed it from the grill and cut it into thick slices that then went back onto the grill to continue cooking, they needed another 10 minutes to get to the done stage.
My family were big cabbage eaters during my youth but I have to admit I couldn’t stand the stuff, I could never imagine how they could so willingly put something that smelled so horrific to me into their mouths! Typically it was just steamed or boiled back then. It took me moving south to learn to appreciate the lowly cabbage and to learn to do it justice in preparing it. If you too have a dislike for the lowly cabbage give this method a try, you too might well become a cabbage loving fool like me!
1 large head of cabbage, sliced thinnly either by hand or on a mandoline, place into a colander and rinse in cold water, leave in colander to drain a bit
1 small onion sliced thin
8 slices bacon
1/2 teaspoon ground pepper
1/2 teaspoon Accent
1/2 cup broth, any kind
First get out a large (4 quart or more) saute pan with a cover, and heat it over a medium flame. When the pan is heated add the bacon strips and cook until crispy, remove the bacon from the pan and pour off most of the fat, leave just a film on the pan bottom along with the browned bits of flavor from cooking the bacon. Add the onion and saute until it softens a bit, add the wet cabbage gradually and continue to saute until the cabbage starts to wilt. You may need to add half the cabbage at first until it starts to wilt and then continue adding more until it all fits into the pan. When it is all in the pan add the Accent, the crumbled cooked bacon, pepper and the broth and cover the pan. Cook for 15 minutes until the cabbage is tender, remove the cover and cook until most of the liquid evaporates. Serve with ham, pork or some nice grilled sausages.
I have to admit that when I first discovered how wonderful cabbage tasted when prepared this way I became addicted to it and would often prepare it and eat it as a snack for myself. Hubby thought I had lost my mind as I was always known as a junk food addict and suddenly here I was giving up my chips and doodles for a bowl of cabbage. I still today will make it for myself and hate the thought that I missed out on enjoying something this wonderful for almost half my life. Give it a try you too might get addicted.
A word about the Accent in it………I know Accent gets a bad rap in a lot of places but used sparingly it really does up the flavors in many many dishes and it is always in my kitchen.