Cabbage is a wonderfully hardy, versatile, and frequently misunderstood plant. After coleslaw and cabbage rolls, many people often run out of ideas. Sure, it sits there in the produce aisle, just after the broccoli, right before the turnips. Lonely and dejected, just waiting for someone to take it home and, if not love it, at least cook with it.
Why not try this?
Everyday Food. This magazine is usually more hit than miss. I've found the last couple of issues particularly inspiring. This recipe was both simple and delicious.
Chop up at least four slices of bacon and fry'em up good. To be honest, I could have used more bacon in this dish. Like a full pound. You may want to take more of a middle road with something like half a dozen or so.
The recipe technically says to remove the bacon and drain it on a paper towel. This would have meant more dishes, so clearly that idea was nixed. It also calls for onions to be added. They didn't get added tonight for two reasons. First, my little helpers could not seem to find the 5 lb bag of onions in the fruit cellar. Secondly, they don't like onions to begin with. These two points may be related.
This can also be serve chilled. I don't think I'd suggest nuking it to re-heat it. Stick with eating it cold. I'm guessing the cabbage would go from wilted to wilty, and that would be groady.