Creamy Cabbage with Bacon

12 mins
Serves 1
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Directions

  1. 1Cut the head of cabbage in half, then place the cut side down onto your cutting board and cut this half right through the core once again.
  2. 2Cut the head of cabbage in half, then place the cut side down onto your cutting board and cut this half right through the core once again.
  3. 3Cut the head of cabbage in half, then place the cut side down onto your cutting board and cut this half right through the core once again.
  4. 4Holding your knife at an angle, just remove this core.
  5. 5Holding your knife at an angle, just remove this core.
  6. 6Holding your knife at an angle, just remove this core.
  7. 7Slice the cabbage as thin as you want. For this dish, cut it a little bit thicker.
  8. 8Slice the cabbage as thin as you want. For this dish, cut it a little bit thicker.
  9. 9Slice the cabbage as thin as you want. For this dish, cut it a little bit thicker.
  10. 10Over medium heat, add a couple tablespoons of butter.
  11. 11Over medium heat, add a couple tablespoons of butter.
  12. 12Over medium heat, add a couple tablespoons of butter.
  13. 13Once the butter melts, add two anchovy fillets that have been rinsed in cold water. Anchovy fillets not only have natural MSG, but they dissolve right into fat.
  14. 14Once the butter melts, add two anchovy fillets that have been rinsed in cold water. Anchovy fillets not only have natural MSG, but they dissolve right into fat.
  15. 15Once the butter melts, add two anchovy fillets that have been rinsed in cold water. Anchovy fillets not only have natural MSG, but they dissolve right into fat.
  16. 16Once your anchovy fillets are mushed into your butter, add one thinly sliced spanish onion and sweat these over low heat for about four to five minutes, or until they are fully cooked.
  17. 17Once your anchovy fillets are mushed into your butter, add one thinly sliced spanish onion and sweat these over low heat for about four to five minutes, or until they are fully cooked.
  18. 18Once your anchovy fillets are mushed into your butter, add one thinly sliced spanish onion and sweat these over low heat for about four to five minutes, or until they are fully cooked.
  19. 19Once your onions are fully cooked, turn your heat up just a little bit and add your sliced cabbage.
  20. 20Once your onions are fully cooked, turn your heat up just a little bit and add your sliced cabbage.
  21. 21Once your onions are fully cooked, turn your heat up just a little bit and add your sliced cabbage.
  22. 22Give this a light pinch of kosher salt and a light black pepper.
  23. 23Give this a light pinch of kosher salt and a light black pepper.
  24. 24Give this a light pinch of kosher salt and a light black pepper.
  25. 25Let your cabbage cook for a couple of minutes in a single layer. You'll start to smell it sort of toast.
  26. 26Let your cabbage cook for a couple of minutes in a single layer. You'll start to smell it sort of toast.
  27. 27Let your cabbage cook for a couple of minutes in a single layer. You'll start to smell it sort of toast.
  28. 28Fold this around in your pan, press it into another single layer and let it go for another couple of minutes.
  29. 29Fold this around in your pan, press it into another single layer and let it go for another couple of minutes.
  30. 30Fold this around in your pan, press it into another single layer and let it go for another couple of minutes.
  31. 31Add two pieces of chopped bacon.
  32. 32Add two pieces of chopped bacon.
  33. 33Add two pieces of chopped bacon.
  34. 34Add about 1/4 cup of chicken stock (or white wine, or omit entirely).
  35. 35Add about 1/4 cup of chicken stock (or white wine, or omit entirely).
  36. 36Add about 1/4 cup of chicken stock (or white wine, or omit entirely).
  37. 37Add about 1/2 a cup of heavy cream and let this reduce at least by half. It will get nice and thick and will coat the back of this spoon.
  38. 38Add about 1/2 a cup of heavy cream and let this reduce at least by half. It will get nice and thick and will coat the back of this spoon.
  39. 39Add about 1/2 a cup of heavy cream and let this reduce at least by half. It will get nice and thick and will coat the back of this spoon.
  40. 40As this reduces, add about two minced garlic cloves, a little parsley, and thyme.
  41. 41As this reduces, add about two minced garlic cloves, a little parsley, and thyme.
  42. 42As this reduces, add about two minced garlic cloves, a little parsley, and thyme.

Ingredients

  • 1 head of cabbage
  • 1 head of cabbage
  • 1 head of cabbage
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 tablespoons butter
  • 2 anchovy fillets
  • 2 anchovy fillets
  • 2 anchovy fillets
  • 1 thin sliced spanish onion
  • 1 thin sliced spanish onion
  • 1 thin sliced spanish onion
  • 1 light pinch kosher salt
  • 1 light pinch kosher salt
  • 1 light pinch kosher salt
  • 1 light pinch black pepper
  • 1 light pinch black pepper
  • 1 light pinch black pepper
  • 2 pieces chopped bacon
  • 2 pieces chopped bacon
  • 2 pieces chopped bacon
  • 1 /4 cup chicken stock
  • 1 /4 cup chicken stock
  • 1 /4 cup chicken stock
  • 1 /4 cup white wine
  • 1 /4 cup white wine
  • 1 /4 cup white wine
  • 1 /2 cup heavy cream
  • 1 /2 cup heavy cream
  • 1 /2 cup heavy cream
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 2 minced garlic cloves
  • 1 little parsley
  • 1 little parsley
  • 1 little parsley

Equipment

knifecutting boardfrying panwooden spoon
Creamy Cabbage with Bacon | Clip Recipe