Sauteed Mixed Cabbage

ART: Chef Hat

1/3 head white cabbage
coarsely chopped 1/3 head red cabbage
coarsely chopped 2 tablespoons butter
1-½ teaspoons sauté dust
salt and pepper to taste
2 strips bacon
1-tablespoon sugar or half white sugar/half light brown
¼ cup Chardonnay

In a sauté or fry pan, cook bacon, sauté dust, salt and pepper. ½ tablespoon olive oil can be substituted for bacon if desired. Add cabbage and wilt about 3 minutes on high heat and sprinkle sugar on top. Sauté nicely and deglaze with Chardonnay. Let all wine reduce down and cabbage should be slightly wilted.

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