Add Some Flavor To An Old Favorite
When cooking cabbage, the trick to keeping it green is to cook it very briefly. To add flavor, add some bacon and nutmeg, just like in the following recipe for “Braised Cabbage With Bacon and Nutmeg” from Sophie Braimbridge’s “Stylish Mediterranean” (Kyle Books).
Braised Cabbage With Bacon and Nutmeg Serves 4
11/4 pounds Savoy cabbage
2 tablespoons extra virgin olive oil
5 ounces bacon or pancetta, sliced
1 large garlic clove
1 heaped tablespoon chopped sage
or rosemary leaves
Good pinch of nutmeg
Sea salt and freshly ground black
Remove the outer leaves of the cabbage and wash them if dirty or trim if wilting. Cut in half, removing any thick stems. Then finely slice. Quarter the remaining cabbage, remove the thick core and finely slice.
Add the oil and bacon to a large lidded saucepan and cook on a high heat until light golden brown. Chop the garlic and sage, turn the heat to low, and add them to the pan. Cook briefly, then add the cabbage, adding a splash of water if you think the cabbage might brown. Season with nutmeg, salt and pepper. Cover the pan and cook gently for another 10 minutes, stirring occasionally, and adding a dash more water if it’s sticking on the bottom. You want the cabbage to retain its nice green color.
Server immediately — you can reheat it, but the color may fade!