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Cabbage with Bacon and Crème Fraîche
(recipe, Jim Dixon)
Since I use it mostly to flavor other dishes, I usually buy bacon ends and pieces at the butcher counter instead of slices. It’s cheaper, keeps well in the freezer, and doesn’t require any thawing before use.
- ½ cup chopped uncooked bacon pieces
- 1 medium-sized yellow onion, chopped
- Pinch of sea salt
- 1 head green cabbage
- ½ cup crème fraîche
- Sauté bacon with a splash of olive oil in a heavy skillet until it begins to crisp.
- Add the chopped onion with a pinch of sea salt and sauté for a few more minutes, until the onion becomes translucent.
- Split a head of green cabbage into quarters and cut away the core. Lay each quarter flat side down and slice, not too thinly, then cut those at right angles into roughly 1-inch pieces. Add to the bacon and onions, and cook over medium heat for about 10 minutes or until the cabbage has wilted completely.
- Add the crème fraîche, and continue to cook for another 5 minutes, adjusting salt if necessary. Serve hot.
Making crème fraîche is easy: combine a half pint of heavy cream with 2 to 3 Tbsp. plain yogurt that has live cultures. Cover and let sit in a warm spot for 12 to 24 hours or until thick, then refrigerate for up to a couple of weeks.