Cue The Klieg Lights!

For too long I have treated cabbage as an ingredient when it deserves more of a starring role. I’ve made corned beef and cabbage and cole slaw of course. Then I began using cabbage as an ingredient in stir fries and simmer sauce dishes a few years ago. After that came my Rumbledethumps adventure ( Yum! ). When we were out in Seattle, Chuck’s sister Carol was rummaging around in the refrigerator as she whipped up a meal for us and she ended up improvising cabbage with onions. When we got home, I took it to the next level. Ladies and gentlemen, I give you:

Cabbage Is King

Olive oil
Sherry
Onions - chopped or sliced
Garlic
Bacon - cooked & crumbled
Cabbage - Green - cored & chopped coarsely
Salt
Pepper
Butter

Saute the onions in the olive oil over medium heat until they begin to soften.
Add a splash of sherry and let it simmer for a bit.
Add some crushed garlic.
Toss in some crumbled bacon.
Add in the chopped cabbage and cover. Simmer on low heat, stirring periodically.
Add salt and pepper to taste.
Add a bit of butter if needed/desired.
Cook to the level of doneness you prefer. You can leave the cabbage with a bit of crunch or let it wilt dramatically.

I think this could be very nice with some chopped apples tossed in near the end of the cooking process or perhaps some golden raisins.

Enjoy!