Easy Braised Cabbage with Bacon and Mushrooms


I can't find words for how much I want to bake RIGHT NOW.  I really can't find them.  'Itching' doesn't come close.  'Desperate' - nope, that's not it.  'Obsessing'... now that's getting closer.  I was seriously contemplating calling in sick just so that I could stay home and bake for the day.  The thought of kids being at school and having the house to myself, to play loud music, drink red wine and get flour all over me was hard to resist.  But I did resist.  Doesn't mean that I'm not still obsessing.  I've got visions of dark, dark, dark chocolate cake, s'mores cookies, ginger-carrot cupcakes and lemon loaf with sugar crackle topping going through my head almost all of the time.
Unfortunately, there is no time this week to get into any baking projects.  This is probably a good thing at the end of the day but its not helping my mood.  We now have a houseful of candy as well.  From Hallowe'en.  Ugh - crappy candy right.  To make the pile even bigger, the weather was so disagreeable here in Toronto that there weren't many kids out trick or treating and so almost many places were handing out larger quantities of candy in order to get rid of it all.  The kids appreciated it.


For Hallowe'en we always leave something simmering slowly and quietly on the stove while we trick or treat and then come back and eat it later.  Usually this quiet, simmering thing is usually chili.  I did in fact make a kickin' chili but I was hankering for something else as well... and as I've already mentioned, I didn't have time for the baking 'hanker'.


So, in honour of my first cabbage of the season, I pulled out the bacon and things just came together from there.  This is so easy I feel kind of lame putting it out here.  It tastes so good though that you'll understand exactly why I did.  I should add that this is my first parsnip haul of the season as well and it should be noted that here, at the end of October, marks me finally and fully embracing a new season.  Braised until it melts in your mouth, caramelised onion and chewy bacon.  Makes you want to curl up on the couch with a blanket, a glass of wine, a magazine and a good movie... and a snuggler.  In fact, once the kids were in bed, that's exactly what I did.  Baking be damned.


Braised Cabbage with Bacon and Mushrooms
serves 4

5 cups cabbage cut into 2 inch slices (i.e. thick)
1/2 cup onion, diced
4 - 5 slices of bacon, diced
2 small parsnips, thinly sliced
2 - 3 cups mushrooms (I used button for this), halved
3 tbsp soy sauce or tamari
2 tbsp honey

Heat a large, heavy bottomed pot over medium heat.
Add in 2 tbsp of oil and the bacon.  Cook for just a minute then add in the onion.  Cook for about 3 - 4 minutes.  Turn the heat down to med/low and add in the cabbage and the parsnips.  Cook together for another 5 - 7 minutes or until the cabbage begins to soften.
Add the mushrooms and soy sauce or tamari.  Stir well.
Turn the heat down a little again and let things simmer quietly for about 15 minutes.
Add in the honey and check the taste.  Adjust if necessary.
Serve.

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St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.

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Wanda Thorne
St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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