Side Dish
Braised Curly Cabbage and Leeks

This recipe was featured on "You're the Chef" episode #611. Buy this episode from WVIA.

Yield: Six portions

Ingredients:

1/4 lb.	slab bacon, cut into chucks
1/4 lb.	salted butter
1 each	large leek, sliced into 1/2" thick slices
1 each	head Savoy or Napa cabbage, core removed, cut into 1/4" slices
1 each	Anaheim chili pepper, seeded, chopped
1 each	Granny Smith apple, peeled, seeded, quartered
1 each	bottle of Pilsner beer
as needed	salt and ground pepper

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Procedure:
In a large braiser or heavy saucepot, add the bacon and butter, sautéing over high heat until the bacon begins to brown.

Add the leeks and cook until they begin to soften but are still dark green.

Add the cabbage, chili, apple and beer, and bring the liquid to a boil. Lower the heat and simmer covered until the cabbage is tender. Adjust the seasoning.

Serve the cabbage on a large platter with the finished cassoulet or your favorite meat and potatoes.