Wednesday, July 15, 2009
Braidsed Cabbage with Bacon and Milk
This is a budget cooking blog where I try to find the best possible deal going to make a flavor packed meal. So while I was in the store I saw the guy from produce unloading some great looking heads of cabbage. They were dense, heavy for there size and firm. The first thought that crossed my mine was to do maybe cabbage rolls, stuffed with Picadillo and topped with a spicy red sauce. Then I thought about just braising them in stock seasoned with bacon and garlic topped with a little butter and milk. Thankfully I choose the later. And at .68 per head I say I got a deal.
8 slices of bacon
2 Tbsp oil
3 carrots cut on the bias
2 med onions halved and sliced
4 cloves of garlic rough chopped
1 sprig of fresh thyme or 1/2 tsp dried
1 sprig of fresh oregano or 1/2 tsp dried
1 head of cabbage
1/2 cup chicken stock
2 tbsp milk
2 tbsp butter
salt and pepper to taste
Place bacon in a large skillet on low-medium heat. The bacon should cook slowly to render the entire flavor (fat) from it. Cooking on high temperature would cause it to burn and render it useless. This should take anywhere between 10 to 15 minutes, continue to monitor the progress of the bacon flipping over to insure even cooking. When the bacon is done remove and drain on paper towels and reserve for later. Add the oil, carrots and the onions to the pot and sauté over medium-low heat to sweat. This should take about 7-9 minutes; continue to stir the pot to ensure that nothing burns and to promote even cooking. Peel any discolored leaves from the cabbage cut it in half. Remove the tough and bitter core by cutting it on angle to form a triangle going toward the bottom of the stem. Lay it on the cut side and cut it into five to six even strips lengthwise and three even strips across the width repeat for the other half. Add the garlic and herbs into vegetables then add the cabbage. Stir to mixture to prevent any food from burning on the bottom. Sauté for about 3-4 on medium-high heat in the pan so the cabbage can release its water, when the mixture appears dry add the broth and milk. Chop the cooked bacon into pieces and add it and the butter back to the pan. Season with salt and pepper and cook for an addition 2-3 minutes on low serve. As I said before this side dish cost nothing to buy and less to prepare, with the addition of a huge meatloaf I made (another blog) and steamed seasoned white rice this meal served 5 adults and 2 kids with everybody getting seconds. For a total cost of............drum roll please $10.68 plus tax. That is it and I still had enough to make a sandwich the next day. This ideal of writing a Budget Cooking Chef blog was just an idea that I had, now it is a way I live my life. And last time checked, I hear we are still in a recession.