Culinary Escapade

Cabbage is one of those foods that you either love or hate. I never cared much for it until I tasted it fried up in butter at my office cafeteria of all places. I have to say that was probably the only time they served anything I found remotely palatable. Most of the time I ate there simply because I was too lazy to make lunch. Anyway I digress.

This sauté is inspired by that side dish I had at what I like to call the “crapeteria” about a year and a half ago. I jazzed it up a little by using savoy cabbage instead of plain old cabbage and I added bacon. I did not add any additional oil, since the bacon rendered enough fat. Come to think of it, one of the ingredients I tossed in, worcestershire sauce was inspired by Jamie Oliver. Something I saw on one of his shows many moons ago.

Once it was done, I had a huge bowl of it. I ended up eating the entire bowl. It is mostly cabbage, so I don’t feel too guilty about it This is a great side dish to go with meats. I think it might convince some who don’t like cabbage to give it a go.

Quick Savoy Cabbage Sauté

1 head savoy cabbage, cut into strips
4 slices of bacon, cut into strips
1 tsp worcestershire sauce or to taste
salt and pepper to taste

Method

- In a large sauté pan, cook the bacon until it is almost done.

- Add the savoy cabbage and carefully move it around to coat in the bacon fat. Sauté until the cabbage starts to wilt.

- Add the worcestershire sauce, salt and pepper and keep cooking until the cabbage is soft. Serve immediately.