Cooking Cabbage for Company

Fancy Fixin' Cabbage.

So, what's in a name? Cabbage is cabbage, but how you use your head makes a difference in a big way on presentation, appearance and taste. Sure, you can do many things with a head of cabbage like make slaw, sauerkraut, Kimchi or cook it in just about any fashion from smothered, stir-fried, roasted, braised, boiled or even stuff it to name a few.  We southerners like it somewhat stewed down in a pan of bacon, a little vinegar and a lot of black pepper. And when company comes a callin', we like to spiff it up a bit, like adding refined flavors that enhances our southerly tastes. This recipe is much like a cross between braised cabbage with bacon overtones and a warm, mildly seasoned slaw. Enjoy!

Company Cabbage

4 to 6 servings

2 slices thick cut smoked bacon, chopped
1/2 onion, halved and sliced thin
1/2 green bell pepper, cut into thin strips
1/2 red bell pepper, cut into thin strips
1/2 green cabbage, quartered and sliced
2 garlic cloves, minced
1 teaspoon dark brown sugar
1 teaspoon local honey
1 tablespoon dry sherry
1 1/2 teaspoons grained Dijon mustard with wine
1/2 teaspoon salt
1/2 teaspoon pepper
1/4 teaspoon cayenne, optional

In a large skillet over medium heat, add bacon and cook until it begins to brown.

Meanwhile, in a small bowl, mix the sugar, honey, sherry, mustard, salt, pepper and cayenne together.

When bacon is brown and crisp, stir in the bell peppers, cabbage and garlic tossing gently with the bacon and renderings. Stir in the Dijon mixture and at boil, cover and reduce heat to low. Simmer about 5 minutes or until cabbage is crisp tender.

Serve immediately or remove to serving bowl and keep warm.