Recipe by Terry Temple
"Great winter soul food, terrific with chops or brats. Mildly sweet and sour, this dish smells divine and just makes you feel good. Leftovers, if that's possible, are even better and keep well. Coriander seeds lend just the right mysterious note and a few go a long way. However, any of the herb seeds (mustard, dill, and celery are all good) or combinations thereof are great for variety. This is a rustic dish, so don't fuss with your chopping -- everything, including the bacon, should be in good-sized chunks, about the same size."
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salt and pepper to taste
white sugar, or to taste
green cabbage, cored and chopped
Granny Smith apples - peeled, cored and thickly sliced
chicken stock, or as needed
This was very good. The apples and bacon really added to the flavor of this substantial cabbage dish. I would make this again.
We did not like this at all. It was kind of sweet. It just wasn't very good.
The complexity of flavors makes this a special dish. We felt the first hint of fall in the air today, so I thought this would be an appropriate supper. I'll also make this again - it would be excellent even without the sour cream added.
I love this dish! I used both bacon and sausage because we just got a half a hog and wanted to try both. I added chopped carrots and celery to the onion, left out the olive oil because with the porks I did not need it and the sour cream because I don't like it and forgot the coriander and nutmeg. LOL. Was still awesome.This dish had a different flavor and texture with every bite. I think the only thing it needed to be a perfect meal was some kind of course peasant bread like a rye bread or maybe Irish Soda Bread. Thank You for this recipe, it is definitely a keeper!
I didn't like cooked cabbage much until I tried this recipe. Now I LOVE IT! I want to tell the world about it and eat it for breakfast lunch and dinner! I didn't have the corriander so I did just a pinch of the nutmeg. Delish!
Made this for a St. Patrick's Day potluck. Wow, did it go over big! Excellent tasting. . . will definitely make again. Added 2 cooked, sliced bratwurst.
Very good with mashed potatoes and breaded pork chops. (We prefered this as a side dish, not as a main course.) Subbed ground corriander for the seeds because that's all I had and used 1/2 as much. Fat free sour cream worked just fine too.
Very surprised how well the flavors blended together. It really does require the 30 mins cooking time for the flavors to meld. This combination does a good job of eliminating the sulfuric taste of cabbage. Didn't add sour cream, and it tasted great. Also used Canadian bacon instead of bacon and gala instead of Granny Smith apples (cut down the sugar though) with good results.
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Cabbage with Apples and Bacon
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 61
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