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Author Notes: While any cabbage can be used for this dish, I especially love the texture and flavor of good old-fashioned, standard-issue, hyper-affordable green cabbage. It yields at least 8 cups of cooked veg and makes an awesome platform for fried eggs the next day. Or mash the cabbage with potatoes for a version of the Irish dish Colcannon.
Excerpted from Mad Hungry: Feeding Men and Boys by Lucinda Scala Quinn (Artisan Books). Copyright © 2009. Photographs by Mikkel Vang. —Lucinda Scala Quinn
tablespoon olive or vegetable oil
fresh green chilies, such as serrano or jalapeño, minced
strips bacon, chopped (optional)
small cabbage, cored and shredded
2 or 3
small carrots, finely chopped
teaspoon coarse salt
cup chicken broth or water
- Heat a large skillet over high heat. Swirl in the oil. When it shimmers, add the onions, chilies, and bacon. While stirring, sauté until the bacon starts to turn golden brown and the onions begin to caramelize, 3 to 5 minutes.
- Add the cabbage, carrots, and salt and stir to combine. Pour in the broth or water, reduce the heat to medium-low, and continue to cook, stirring occasionally, until the cabbage is tender, about 15 to 20 minutes. Add a small amount of water if needed to avoid scorching.
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