Long Cooking Savoy Cabbage Bacon And Mushroom Sauce Recipes

LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE

Steps:

• Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
• In a dutch oven or heavy large saucepan, heat oil over medium heat.
• Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
• Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
• Stir, then and add the remaining cabbage.
• Let it wilt again, then stir again.
• Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
• Serve over polenta or thin the sauce with some water and serve over pasta.
• This freezes and reheats well, making it great for once-a-month cooking.

LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• Cut the bacon rashers into 1-inch pieces, or cut prosciutto end into pieces of similar size. Slice the mushrooms 1/8 inch thick or slightly thicker you should have 6 cups. Trim off tough, discolored, or loose leaves from the cabbage; slice it in half or quarters, and cut out the hard core. Slice the cabbage into shreds about 1/3 inch thick; you should have nearly 4 quarts!
• Pour the oil into the pan, strew in the garlic and bacon pieces, and cook over medium heat for 10 to 12 minutes, stirring occasionally, as the bacon renders and the garlic sizzles and colors slightly. Don't let either get too crisp or brown. Add the peperoncino during this time, toasting it in a hot spot for a minute before stirring in.
• Pile all the cabbage and mushrooms in the pan; sprinkle the salt all over. Stir just a bit, to begin mixing the vegetables with the oil, bacon, and garlic. Cover the pan, turn down the heat slightly, and let the vegetables heat and begin to sweat for 3 or 4 minutes, then stir again. Cook, covered, and stir every couple of minutes it will get easier as the vegetables wilt until everything is mixed together.
• Continue to cook, covered, for an hour or so, as the cabbage and mushrooms continue to shrink and soften. Stir every now and then; adjust the heat so everything is sizzling and steaming but not darkening or sticking. Add 1/2 cup or so of broth or water to the pan whenever the vegetables seem too dry.
• Uncover the pan and cook for 45 minutes or longer, stirring frequently and moistening the sauce with broth or water at intervals. Adjust the heat to maintain the slow and steady concentration of the cabbage. Taste for salt, and add more if you wish. When the cab bage shreds are completely soft and there's about 1 1/2 quarts of sauce in the pan, remove it from the heat.
• Use the sauce immediately if you want. Store it in the refrigerator for a week, or freeze for use within several months.
• My Favorite Fresh Mushroom Mix
• I have to be honest and tell you that my favorite fresh-mushroom mix is one that has some of the amazing wild mushrooms we usually serve at the restaurant: fresh porcini, chanterelles, morels, and even wilder varieties! If any of these are available, you should certainly include them with ordinary cultivated mushrooms in any of the recipes in this book-even a few will add a special flavor.
• All of the recipes, however, will be delicious with the domestic cultivated mushroom types available in the supermarket: common (white) mushrooms and cremini are my standards. They must be firm and fresh, with caps tight to the stem. Size doesn't matter that much, though in some dishes I specify button mushrooms. Oyster mushrooms are good too but are often quite soft and will break up, so you don't get texture. Shiitake mushrooms are fine (use only the caps), though I generally will not use them for more than a quarter of my mushroom mix.
• Preparing mushrooms is not complicated. Trim away any tough parts-with odd-shaped mushrooms, just feel to determine what needs trimming. And don't soak mushrooms: wipe them with a damp paper towel to remove any grit or dirt.
• Good With . . .
• Tubular dry pasta
• Fresh mixed and whole-grain pasta
• Gnocchi
• As a topping for polenta or polenta pasticciata
• Risotto
• Grilled meats

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE

Steps:

• In a Dutch oven, heat oil over medium heat. Add garlic and bacon, and cook, stirring occasionally, until bacon fat is rendered and garlic slightly browns, 10 to 12 minutes. Add peperoncino, letting it toast slightly, before stirring in.
• Add cabbage and mushrooms; season with salt. Briefly stir vegetables, cover, reduce heat slightly, cook for 4 minutes, and stir again. Repeat until vegetables have wilted and are mixed together. Continue to simmer, covered, stirring occasionally, for about 1 hour, adding 1/2 cup broth or water at a time, as necessary.
• Uncover pan, and cook, stirring frequently and moistening sauce with broth or water as needed, until cabbage is completely soft; remove from heat. Use immediately, or refrigerate in airtight containers for up to 1 week.
• Bring a large pot of water to a boil; add salt. Add pasta; cook until al dente. Drain pasta, and transfer to cabbage mixture; toss to combine. Serve immediately sprinkled with cheese.

SIMPLE SAVOY CABBAGE

Steps:

• In a large skillet or wok, heat the oil on med high.
• Add the garlic and peppers and saute for 1 minute.
• Add the shredded cabbage and stir fry for 5 mins, until starting to wilt.
• Remove from heat and add salt to taste.
• Serve.

COUNTRY PUB MUSHROOM SAUCE

Steps:

• Saute the mushrooms in the butter until soft.
• If using add in some chopped bacon and continue cooking til this is lightly cooked.
• Add wine, stock, cream and garlic.
• If using now is the time to add in some cooked chopped chicken.
• Bring to a boil and then continue cooking for a few minutes uncovered until thickened to the consistency you like.
• Add chives if using and serve either as is over steak etc, or with bacon added over some toast triangles, or with chicken & bacon added over spiral pasta.

SAVOY CABBAGE AND MUSHROOMS

Steps:

• Heat oil in a pot over medium-low heat and cook savoy cabbage and mushrooms until softened, about 5 minutes. Season with dried cilantro and salt. Add broth, cover, and simmer until cabbage is cooked through, about 20 minutes.

ROASTED SAVOY CABBAGE WITH BLACK BEAN-GARLIC SAUCE

Steps:

• Preheat oven to 500°F
• Toss cabbage and canola oil in a large roasting pan and spread out in an even layer.
• Roast until beginning to wilt and brown, about 15 minutes.
• Combine rice wine (or sherry) and black bean sauce in a small bowl; drizzle over the cabbage and toss.
• Continue roasting until tender, about 5 minutes more.
• Toss with scallions, vinegar, sesame oil and hot sauce until combined.