Pan-Fry
Savory, Salty, Sweet, Crunchy, Warm Cabbage Salad
- Serves 4-6
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
What You'll Need
Ingredients
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1/2
medium head green cabbage cut into thin 1/4 inch thin strips
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1 cup
crimini or white button mushrooms sliced thin
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2 teaspoons
chopped sage leaves
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3
slices thick cut bacon
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1/2 cup
slivered almonds toasted
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6
dried black mission figs sliced thinly
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3 ounces
goat cheese
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1-2 pinches
sea salt
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cracked black pepper to taste
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drizzles of black truffle oil
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drizzles of maple syrup
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optional poached egg
Directions
- 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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