Braised Savoy Cabbage with Bacon, Mushrooms and Sour Cream
This braised savoy cabbage dish is flavourful and filling enough to be the star of the show!
- Prep time
- 20 min
- Cook time
- 1 hr 15 min
- Yield
- 6 servings
- Difficulty
- HARD
Ingredients
Quantities are shown as originally provided.
- 10 g -15g/1/4 cup dried porcini mushrooms
- 1 tbsp olive oil
- 250 g /8oz bacon/back bacon (sliced)
- 1 medium onion (diced)
- 1 clove garlic (minced)
- 250 g /8oz fresh chestnut/brown mushrooms (sliced)
- 1 tbsp butter
- 125 ml /1/2 cup chicken or vegetable stock
- 750 g /medium Savoy cabbage (cored and sliced)
- 2-3 tbsp tomato paste
- 1 bay leaf
- 3 tbsp sour cream (full fat)
- salt and pepper to taste
- 1 tbsp of each fresh chopped parsley and fill
Instructions
- 1
Soak the dried mushrooms in 250ml/1 cup boiling water and set aside.
- 2
In a large and deep pan cook bacon in olive oil, remove from the pan with a slotted spoon and set aside.
- 3
To the same pan add onions and cook on medium heat for 5-7 minutes until slightly coloured, add garlic and mushrooms with a tablespoon of butter, saute until the mushrooms are soft. Add the stock and scrape the bottom of the pan with a wooden or plastic spatula to release the brown bits into the stock.
- 4
Add sliced cabbage, drained and chopped dried mushrooms, bacon, tomato paste and bay leaf, stir to combine, lower the heat and cover with a lid. (If the cabbage doesn't fit in the pan, add 2/3 of the amount and cover with a lid for 10 minutes, then add the rest when the volume of the cabbage in the pan goes down.)
- 5
Braise the cabbage for 1 hour-1 hour 15 minutes with a lid on while stirring once in a while to prevent the bottom from burning.
- 6
At the end of the cooking time the volume of the cabbage reduces by roughly a half and the colour turns from bright green to golden brown. There should be no liquid left in the pan. Stir in sour cream and warm through for 1 minute.
- 7
Season with salt and pepper last as it's easy to oversalt in the beginning stage when the volume of cabbage is significantly higher.