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Author Notes: Once a year I find myself with a lot of green cabbage and yearning to do something different with it. This was inspired by a brussel sprout dish l I ate in Los Angeles at Gjelina. There is definite room for variation. I thought it was quite tasty I hope you do to! —MamaIntheKitchen
- 1/2 medium head green cabbage cut into thin 1/4 inch thin strips
- 1 cup crimini or white button mushrooms sliced thin
- 2 teaspoons chopped sage leaves
- 3 slices thick cut bacon
- 1/2 cup slivered almonds toasted
- 6 dried black mission figs sliced thinly
- 3 ounces goat cheese
- 1-2 pinches sea salt
- cracked black pepper to taste
- drizzles of black truffle oil
- drizzles of maple syrup
- optional poached egg
- Put 5 quarts of water to boil and blanch green cabbage for 6 minutes , drain and put aside.
- Cut Bacon into 1 inch strips and fry in large non-stick skillet until crispy, remove from pan and drain excess fat. and put aside.
- In same skillet that bacon was cooked in, without adding anything else to pan, fry mushrooms until well browned on medium - high flame. When mushrooms are almost done, add sage, lower flame.
- Add drained cabbage and bacon into skillet and toss on low flame for 1-2 minutes then add almonds and figs , sea salt and a few grinds of cracked black pepper to taste . lightly drizzle Maple Syrup and some Truffle Oil. Toss and remove from flame.
- Serve on plate or in bowl, drizzle additional trufle oil and maple syrup to taste, topped with crumbles of goat cheese.
- Make a great side for a simple pasta dish or have a heartier serving and a meal served with a poached egg on top and some polenta or crusty bread.
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