The Farmhouse Chef by Jamie DeMent

Author:Jamie DeMent
Language: eng
Format: epub
Publisher: The University of North Carolina Press
Published: 2017-03-14T04:00:00+00:00

Warm Cabbage Salad

When I was little, you could tell that Grandma had been cooking cabbage as soon as you parked in the yard. The gassy smell of stewing cabbage would permeate the entire house and yard. To put it mildly, I didn’t like it. To put it plainly, I hated it. For years I wouldn’t eat cooked cabbage. At some point, I realized that if you keep the cooking time short, you’re saving yourself and your family from the stewed cabbage stink. You’ll also get so much more flavor and texture out of the cabbage.

Makes 4–6 servings

1/2 pound bacon, cut in 1/4-inch-thick slices

1 onion, chopped

2 garlic cloves, minced

1/4 cup white wine vinegar

1 medium head cabbage, shredded

Sea salt and freshly ground black pepper, to taste

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