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Pammer's Cabbage Side Dish
Head of cabbage chopped into manageable pieces (larger than one inch
4 slices of bacon cut into a large dice
5 button mushrooms sliced
1/2 stick butter
In a large deep skillet (I use a cast iron skillet) brown the bacon pieces until almost crisp. Turn the heat to medium or medium high. Add the mushrooms to the bacon and fat, stir it round. Add the cabbage chunks on top of the mushrooms and generously sprinkle pepper and ground nutmeg on top. I mean generously! Cut the butter into pats and top the cabbage with it. Using a spatula smoosh (technical term there) the cabbage down into the pan. Every few minutes stir the concoction around so the butter and bacon fat covers all the cabbage.
When the cabbage is wilted and the thinner pieces are browned and the
mushrooms are browned and lovely, turn the heat to low and pour about 3
tablespoons of cream over the cabbage. Stir it from the bottom to
deglaze the pan of all the nice bits of flavour. The cream will turn
a nice brown gravy colour and thicken slightly. You may or may not
need a bit more cream. Taste for salt. Turn off the heat and
serve with steak or chicken or sausages.