|
Ingredients
|
|---|
|
Amt.
|
Measure
|
Ingredient
| | | | 1 | head, medium (about 5\" dia) | red cabbage | 6 | medium slices (packed 20/lb) | smoked bacon | 2 | tablespoons | rosemary, sprigs, fresh | 1 | teaspoon | olive oil | 2 | tablespoons | brown sugar | 1 | tablespoon | red wine vinegar | 1 | tablespoon | butter | 1 | tablespoon | honey | 1 | dash | salt, to taste | 1 | dash | pepper, to taste |
| |
Steps
|
|---|
|
Sequence
|
Step
|
|---|
| | 1 | Finely dice cabbage in food processor then set aside. | | 2 | Heat olive oil in wok on medium heat, add diced bacon. | | 3 | Add rosemary, pinch of salt and pepper, and cook until bacon is crisp and golden. | | 4 | Set aside bacon. Add brown sugar to fat. Caramelize a little, then add vinegar, cabbage and bacon. Stir well. | | 5 | Add a little more vinegar and a little water, cover pan. Cook on low 30-40 minutes until cabbage is soft. Add more water if mixture gets too dry while cooking. | | 6 | Add butter and honey and stir well. | | 7 | Garnish with rosemary sprigs. |
|
