357. BRAISED CABBAGE with SMOKED BACON

serves 6 to 8


3 slices smoked bacon, diced, fried and drained
2 teaspoons garlic, minced
2 small leeks, tough green leaves removed (about 1 cup)
1 large head Savoy cabbage, core removed
1 cup low-salt chicken broth
15-ounce can Great Northern beans, rinsed and drained
1 tablespoon each: finely julienned fresh sage, snipped chives
Fresh ground pepper to taste

Rinse, split and thinly slice leeks. Remove core and thinly slice cabbage (about 6 cups). Julienne sage and snip chives. Fry bacon in 12-inch skillet over medium high heat until crisp (about 3 minutes); set bacon aside on paper towels. Reserve 2 tablespoons of bacon fat. Add garlic and leeks to skillet; cook about 2 minutes. Add cabbage, chicken stock and beans; gently toss until combined. Simmer until cabbage begins to wilt (about 3 minutes). Add bacon, sage and chives. Toss until well combined. Season to taste. Serve hot.


courtesy of: Nueske's Applewood Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-720-1153