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A Thirty-Minute Supper for the Chilly Beginning of Spring

Posted By brosbottom On March 20, 2017 @ 12:52 pm In Food News | 1 Comment

Pan Sautéed Savoy Cabbage with Bacon and Apple Wedges with Caraway Seeds

Pan Sautéed Savoy Cabbage with Bacon
2 1/4 to 2 1/2 pound Savoy cabbage
6 oz (about 6 slices) thick- sliced bacon, cut into 1/2-inch pieces
4 tbsp olive oil plus extra if needed
Fleur de Sel or other sea salt
Freshly ground black pepper

1. Quarter the cabbage lengthwise and cut out and discard the tough inner cores and tough inner leaves. Also cut out and discard any tough thick veins. Slice each quarter, crosswise, into 1-inch wide strips.

2. Sauté bacon pieces in a large (11- to 12-inch) heavy skillet over medium heat until crisp, about 4-5 minutes. Remove with a slotted spoon to drain on paper towels. You will have 4 tablespoons (more or less) bacon drippings left in the skillet. Leave the drippings in the pan and add the olive oil.

3. Place skillet over medium heat until oil is very hot, but not smoking. Stir in cabbage strips, a large handful at a time, until all have been added. Sauté, stirring, until all the cabbage has wilted and some of the leaves begin to brown, 5 to 6 minutes. Reduce heat to low, cover and cook an additional 8 minutes or longer until the cabbage is lightly browned and  tender. Remove lid every 3 minutes or so and stir cabbage to prevent burning, adding more oil if needed.

4. Remove lid, and stir in the bacon. Season mixture with fleur de sel and pepper to taste. Serves 4 to 5.

Sautéed Apple Wedges with Caraway Seeds
2 medium apples such as Pink Lady or Granny Smith
2 tbsp unsalted butter plus extra if needed.
1 tsp caraway seeds, coarsely crushed (See note.)
Kosher salt

1. Halve the apples (do not peel), then cut out and remove the cores. Cut each half into 1/2-inch thick wedges.

2. Heat the butter in a medium heavy skillet set over medium heat. When butter has melted and is hot (but not browning), add the apple wedges. Cook, turning very often with tongs until golden brown, about 5 minutes, adding extra butter if needed. The apples should be just tender when pierced with a sharp knife. Sprinkle the crushed caraway seeds over the apples and season lightly with salt to taste. Serves 4.

Note: To crush the caraway seeds, place them in a self-sealing plastic sandwich bag and pound with a meat pounder or with a rolling pin until coarsely crushed. Crushing the seeds will make them more flavorful and very aromatic.

Copyright Betty Rosbottom 2017

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