This recipe was adapted from "Confessions of a Cardamon Addict", a blog. Let me come clean - I despise this spice, but cook to satsify my loved ones and their tastes. I did like it and although this recipe didn't make me a convert, it's toasty cardamon flavor made me a superstar by loved ones, who love this spice. Here it is and hope you enjoy my version. —sexyLAMBCHOPx
thick bacon, chopped 1 inch
Yellow Onion, Sliced Thin
Cloves of Garlic, Chopped Medium
Russet Potatoes, Chopped 1 inch
Fresh Lemon Juice
Kosher Salt to Taste
Fresh Cracked Pepper, to Taste
Extra Virgin Olive Oil, divided
Organic, Low-Sodium Chicken Broth
In This Recipe
Preheat Oven to 400 degrees.
Rub cubed Russet Potaoes on baking sheet with 1 Tablespoon of olive oil and place on rimmed baking sheet. Cook for 40 minutes or until brown and crisp, tossing twice during cooking time.
Place sliced bacon and onions in large skillet and brown with one tablespoon of extra virgin olive oil on medium heat, stirring often. Try to get the carmelization going - about 8 to 10 minutes. Add garlic, pinch of Kosher salt and cracked pepper and stir.
Add Chicken Stock and increase stove heat to Medium-High.
Add half of Cabbages and stir with tongs about 2-3 minutes. When it cooks down add the rest of cabbage.
Add honey and stir for another 2 minutes.
Finally add caradamon and cook another 2 minutes on medium heat.
Serve immediately or keep warm in a 200 degree oven until serving.