Creamed Cabbage with Bacon

Ingredients

• 1 small head cabbage
• 1/2 pound bacon, cut in 1-inch pieces
• 1 medium onion, chopped
• 3 teaspoons salt, divided
• 1/2 cup heavy cream
• 1 teaspoon cracked black pepper

Directions

1. Using a food processor with slicing blade, slice cabbage and set aside.
2. Add water and 2 teaspoons salt to a 4 quart saucepan. Place over high heat and bring to boil.
3. Meanwhile, in a large skillet over medium-high heat, cook bacon until crisp.
4. Use a slotted spoon to remove bacon and place on a paper towel-lined plate. Crumble bacon when cool. Add onion to bacon drippings in skillet. Cook until soft. Drain, but keep some bacon grease with onion in skillet. Set aside.
5. Add sliced cabbage to boiling water and blanch for 3 minutes; drain.
6. In skillet with onions over medium heat, add cabbage, cream, remaining 1 teaspoon salt, pepper and half of the crumbled bacon. Stir 1 to 2 minutes until heated through.
7. Top with remaining bacon.

Serves: 6

Test Kitchen Tip:

• Pairs perfectly with a classic Reuben Panini or Reuben Sandwich for St. Patrick's Day or any time of year.