Warm Savoy Cabbage Slaw
Recipe courtesy Anne Burrell. It tastes very vinegary at first; the salt offsets it. Probably even better after a couple of days in the fridge.
Ingredients
- Olive oil, extra-virgin
- 6 slice Bacon, thick-cut, cut into lardons
- 2 Red onion, julienned
- Salt
- 3 Carrot, peeled and grated
- 1 head Savoy cabbage, medium, thick ribs removed, shredded
- 1 1/2 cup Cider vinegar
- 3 tbsp Mustard seed
- 1 bunch Thyme, tied with string
- 4 Bay leaf
- 1/2 cup Cider, 1/4 to 1/2 cup apple cider
- 1 bunch Chives, small, cut into 2-inch pieces
Directions
- Coat a large wide pot with olive oil and render the bacon over medium heat. Add the onions, season with salt and sweat 4 to 5 minutes. Stir in the carrots.
- Add the cabbage, vinegar, mustard seeds, thyme and bay leaves, season with salt and taste.
- Cover and simmer 15 to 20 minutes, until very soft. Uncover, add the cider and simmer 10 minutes more, until most of the vinegar is absorbed but the cabbage is moist, not soupy. Garnish with chives.