Tuesday, March 26, 2013


1/2 pound of bacon, chopped
1 small onion, halved and sliced
1/2 cup of unsalted butter
1 large head of cabbage, core removed and cut into wedges or large chunks
1/2 cup of chicken stock, more or less
Salt and freshly ground pepper, to taste
1 cup chopped carrots or more if needed
2 to 3 potatoes cut into chunks.
1 can corned beef (sliced if possible)
Hot pepper flakes, optional

In a large stockpot, render the bacon until cooked, but not crisp. Add in the onion and toss, cooking an additional couple of minutes.Add the potatoes and carrots. Saute for a few minutes then, add the butter and the chunks of cabbage. Season with salt - not too much, remember the bacon is going to provide some salt - then add pepper,

Add just enough chicken stock to add a little moisture - the cabbage will release some water as it cooks. Stir to coat the cabbage well, cover and slow simmer for about 20-30 minutes, or until it reaches the desired consistency, and giving it a stir every once in awhile to break up the cabbage. Add a bit more of the chicken stock only if needed.

Open the can of corned beef or use thick sliced. Some brands are hard to open. Run a butter knife all around the edges of the corned beef to break it away from the can and pop it out in one piece. Break up the corned beef to small pieces and add it to the pot. Give it all a gentle stir; taste and adjust seasonings. Cover the pot again and warm the corned beef (it's already fully cooked).

The cabbage should pretty much be ready at this point, but depending on how you like it, continue cooking it to your preference. Sprinkle with a bit of hot pepper flakes.

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