
1 whole sweet onion, cut up
1 cup of ham (more or less) torn in bite size pieces
1 medium head of cabbage, chopped roughly into 1 inch pieces
4 cloves of garlic
butter
olive oil
black pepper to taste
1 c chicken broth (optional)
3 T white wine
Brown the ham in a little butter, remove. Add onion , saute in a little olive oil til tender.
Put ham back in cook a few more minutes, then add cabbage. Stir and cook a few minutes. Add Chicken broth and garlic. Cook for about 15 minutes til cabbage reaches the tenderness you prefer. Add wine, stir and cook for another minute or two. Serve with a nice french or Italian bread.
Notes:
I like to cut the onions "chinese" style: cut in half vertically (thru the root)remove peel and cut off root. slice from one end to the other so you end up with little wedges.
The original recipe called for 8 ounces of bacon. I never used that much. Usually about 4 slices, sometimes less.
The original recipe used 1 clove of garlic, I like a little more :)
I use much less than the original 2 T of butter and a little less than the 1 T olive oil called for.
The chicken broth is my own addition since al dente vegetables are scorned here. It also gives it a little sauce which is good.
As usual I omitted the salt. I didn't miss it at all, especially since the ham provides plenty on its own.
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