Long Cooking Savoy Cabbage Bacon And Mushroom Sauce Recipes

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SOUTHERN FRIED CABBAGE WITH BACON, MUSHROOMS, AND ONIONS



Southern Fried Cabbage with Bacon, Mushrooms, and Onions image

Fattening? Oh yeah. Worth it? Oh yeah!

Provided by Wanda

Categories     Side Dish     Vegetables     Onion

Time 45m

Yield 10

Number Of Ingredients 5

1 pound bacon
1 large head cabbage, chopped
1 large onion, chopped
1 (8 ounce) package sliced fresh mushrooms
salt and ground black pepper to taste

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on paper towels; crumble when cooled. Drain all but 3 tablespoons of bacon drippings from skillet.
  • Cook and stir cabbage, onion, and mushrooms in the remaining bacon drippings until tender and lightly browned, about 20 minutes. Fold bacon into cabbage mixture. Season with salt and black pepper.

Nutrition Facts : Calories 122.7 calories, Carbohydrate 9.6 g, Cholesterol 16.4 mg, Fat 6.4 g, Fiber 3.6 g, Protein 8 g, SaturatedFat 2.1 g, Sodium 368.4 mg, Sugar 5 g

SAVOY CABBAGE AND MUSHROOMS



Savoy Cabbage and Mushrooms image

A simple recipe for savoy cabbage and mushrooms I often make in the fall, either as a side or as part of a vegetarian meal.

Provided by lilifee

Categories     Side Dish     Vegetables

Time 30m

Yield 4

Number Of Ingredients 6

1 tablespoon olive oil
1 savoy cabbage, sliced
1 (8 ounce) package sliced fresh mushrooms
½ teaspoon dried cilantro
salt to taste
½ cup vegetable broth

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.

Nutrition Facts : Calories 76.7 calories, Carbohydrate 9.4 g, Fat 3.7 g, Fiber 4.2 g, Protein 4.1 g, SaturatedFat 0.5 g, Sodium 131 mg, Sugar 3.9 g

TRADITIONAL IRISH BACON, CABBAGE, AND PARSLEY SAUCE



Traditional Irish Bacon, Cabbage, and Parsley Sauce image

Irish bacon with cabbage is the original, quintessential St. Patrick's Day dish. This version, which includes a mouthwatering parsley sauce, is from "Forgotten Skills of Cooking" by Darina Allen.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 6

4 pounds Irish boiling bacon
1 Savoy cabbage, trimmed, quartered, and cored
4 tablespoons unsalted butter
Freshly ground black pepper
Parsley Sauce
Boiled Yukon gold potatoes, for serving

Steps:

  • Place bacon in a large pot and add enough water to cover. Bring to a boil over medium-high heat. If bacon is very salty, a white froth will form on surface of water. In this case, discard water and start again. Repeat process until no froth forms on surface of water; drain.
  • Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour.
  • Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more.
  • Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter. Add butter and season with pepper; toss to combine. Serve bacon and cabbage with parsley sauce and potatoes.

RIGATONI WITH SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE



Rigatoni with Savoy Cabbage, Bacon, and Mushroom Sauce image

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Yield Makes 6 cups

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
7 to 8 large cloves garlic (about 1/2 cup), thinly sliced
8 ounces thick-cut bacon or prosciutto end, cut into 1-inch pieces
1/2 teaspoon dried peperoncino (hot red pepper flakes)
2 pounds savoy cabbage, trimmed, quartered, cored, and shredded 1/3-inch thick
1 pound mixed mushrooms (about 6 cups), such as porcini, chanterelles, and cremini, trimmed, sliced 1/3-inch thick
1 teaspoon coarse salt, plus more for cooking pasta
1 cup homemade or low sodium canned chicken stock
1 pound rigatoni pasta
Freshly grated Grano Padamo cheese, for serving (optional)

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.

LONG-COOKING SAVOY CABBAGE, BACON AND MUSHROOM SAUCE



Long-Cooking Savoy Cabbage, Bacon and Mushroom Sauce image

This is an adopted recipe. It is a delicious, economical, and easy sauce that is wonderful over polenta or pasta. The long cooking gives the cabbage a buttery, caramelized flavor and the bacon is a wonderful smoky compliment to that. From a Good Housekeeping article on meals you can freeze ahead.

Provided by TishT

Categories     Vegetable

Time 1h45m

Yield 6 serving(s)

Number Of Ingredients 8

1 head savoy cabbage, outer leaves removed
1/4 cup olive oil
8 ounces thick-cut bacon, cut into 1 inch chunks (about 6 slices)
8 garlic cloves, minced or finely sliced
1/2 teaspoon salt
1/4 teaspoon crushed red pepper flakes
1 lb mushroom, sliced
water or chicken broth, as needed

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.

Nutrition Facts : Calories 275.4, Fat 26.3, SaturatedFat 7, Cholesterol 25.7, Sodium 513.3, Carbohydrate 4.1, Fiber 0.8, Sugar 1.6, Protein 7

LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE



LONG-COOKING SAVOY CABBAGE, BACON, AND MUSHROOM SAUCE image

Yield 6 cups sauce

Number Of Ingredients 8

8 ounces thick-cut bacon or prosciutto end (including fat and lean)
1 pound firm mushrooms, mixed types
2-pound head of Savoy cabbage, or slightly larger
¼ cup extra-virgin olive oil
7-8 fat garlic cloves, sliced (about ½ cup)
½ teaspoon dried peperoncino (hot red pepper flakes), or to taste
1 teaspoon salt
1 cup or more Simple Vegetable Broth or water

Steps:

  • Cut the bacon rashers into 1-inch pieces, or cut prosciutto end into pieces of smaller size. Slice the mushrooms 1/8 inch tick or slightly thicker-you should have 6 cups. Trim off rough, 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 inches 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 to 4 minutes, and 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 ½ cup or so of broth or water to the pan whenever the vegetables seen 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 cabbage shreds are completely soft and there's about 1 ½ 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.

SAVOY CABBAGE WITH BACON



Savoy Cabbage With Bacon image

Savoy cabbage is a delicious, & delicate cabbage. Here it's braised with bacon, white beans and sage making it a wonderful supper with crusty bread! Yum!

Provided by Manami

Categories     Pork

Time 25m

Yield 4 serving(s)

Number Of Ingredients 11

4 slices bacon (preferably applewood-smoked)
2 large garlic cloves, minced
4 small tender leeks, thinly sliced (split, & rinsed)
1 large savoy cabbage, thinly sliced (core removed)
1 cup low sodium chicken broth
1/4 cup dry white wine
1 1/4 cups cooked white beans or 1 (15 7/8 ounce) can white beans, rinsed and drained
1 tablespoon finely julienned fresh sage
3 tablespoons finely julienned snipped chives or 3 tablespoons finely julienned scallions
fresh coarse black pepper, to taste
crushed red pepper flakes, to taste

Steps:

  • Cook bacon in 12-inch non-stick skillet over medium-high heat until crisp, about 3 minutes.
  • Use slotted spoon to set bacon aside; place on paper towelling.
  • Drain off all but 2 tablespoons fat.
  • Add garlic, crushed red pepper, and leeks to skillet.
  • Cook until fragrant, about 2 minutes.
  • Add cabbage, chicken stock, white wine and beans.
  • Gently toss to combine.
  • Simmer until cabbage is just beginning to wilt, about 3 minutes.
  • Crumble bacon.
  • Toss cooked mixture with bacon, sage, chives or scallions and pepper.
  • Adjust seasoning.
  • Serve immediately and enjoy!

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Top Asked Questions

How long to cook Savoy cabbage and mushrooms?
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. 77 calories; protein 4.1g; carbohydrates 9.4g; fat 3.7g; sodium 131mg. Full Nutrition This recipe is good.
How to cook cabbage with bacon and mushrooms?
Add sliced cabbage, drained and chopped dried mushrooms, bacon, tomato paste and bay leaf, stir to combine, lower the heat and cover with a lid. (If the cabbage doesn't fit in the pan, add ⅔ of the amount and cover with a lid for 10 minutes, then add the rest when the volume of the cabbage in the pan goes down.)
What's the best way to cook Savoy cabbage?
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.
How to make St Patrick's Day Bacon and cabbage?
Cover bacon with hot water. Cover pot and simmer until almost cooked through, about 1 hour. Meanwhile, slice cabbage across the grain into thin shreds; rinse with cold water if necessary. Add the cabbage to pot with bacon and continue cooking 20 minutes more. Remove bacon from pot; strain cabbage and transfer to a large bowl or serving platter.

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