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Side Dish
Braised Curly Cabbage and Leeks |
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This recipe was featured on
"You're the Chef" episode #611.
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Yield: Six portions
Ingredients:
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1/4 lb. |
slab bacon, cut into chucks |
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1/4 lb. |
salted butter |
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1 each |
large leek, sliced into 1/2" thick slices |
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1 each |
head Savoy or Napa cabbage, core removed, cut into 1/4" slices |
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1 each |
Anaheim chili pepper, seeded, chopped |
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1 each |
Granny Smith apple, peeled, seeded, quartered |
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1 each |
bottle of Pilsner beer |
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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.
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