Cabbage With Leeks And Bacon Food

SAUTéED CABBAGE WITH LEEKS AND BACON

Steps:

• Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
• Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
• Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
• Serve immediately.

CABBAGE WITH BACON & ONIONS

Steps:

• Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
• Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
• Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

SAVOY CABBAGE WITH BACON

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!

CABBAGE, LEEK, BEAN, AND BACON SOUP

Steps:

• Soak all beans over night or 8 hours in water. Drain, rinse, and set aside until needed.
• Pre-heat oven to 400 degrees. Cut top off of bulb of garlic so that all tops of cloves are exposed. Place bulb in foil or in small ramekin. Drizzle 1 tbs of olive oil on top of garlic. Salt and pepper. Place in oven and roast until tops are slightly browned - about 20-30 minutes. When roasted, set aside to cool.
• While garlic is cooling, coat bottom of stockpot with remainder of olive oil. Heat olive oil Medium. Place onion in stockpot and salt. Sweat onion while halving and slicing leek. Place leek in stockpot and stir. Add bacon to stockpot. Squeeze roasted garlic out of bulb and into stockpot and stir, smashing the cloves as you go. Salt and pepper and sautee until leeks and onions are soft and bacon is just about to start browning. You don't want the bacon raw and you don't want it browned - get it somewhere in between.
• As the above mixture is sauteeing, shred cabbage. Add cabbage and stir until all is coated with oil and bacon grease.
• Stir in water and chicken stock and set stove temp to Medium High. Add bean mixture and rice and bring soup to a boil.
• Boil until beans and rice are tender. Skim any bubbles off of the top of the soup throughout cook time. Serve when satisfied with all the textures in the soup.

CABBAGE & LEEK SOUP

Steps:

• In a large pan of boiling, salted water, blanch cabbage for 2 minutes and drain.
• Cook bacon in a large saucepan over moderate heat until crisp.
• Add leek and cook, stirring, until softened.
• Stir in flour and cook, stirring, for 3 minutes.
• Add stock in a thin stream, stirring constantly, and stir in cabbage, carrots, potatoes, wine, sugar and caraway.
• Bring to a boil and simmer, covered, until vegetables are tender, 30-40 minutes.
• Puree soup in batches in blender until smooth and return to pan.
• Stir in half and half and simmer, stirring occasionally, for 15 minutes.
• Stir in dill and season to taste.