I am constantly amazed at how animated and talkative people get when you mention food. The mere aroma of certain foods can evoke memories that transport us back to a special place and time. Food can bridge the gap between all ages, races and ethnicities.
Let's face it, the only thing that should ever come between people is a table and some serving bowls.

Thursday, January 25, 2007

Cabbage and Bacon

My mother loved cabbage, we had it often. Her favorite and easiest way to prepare it was to "steam fry" the cabbage. All she did was put about a tablespoon of oil in the bottom of a deep pan. She'd add a half a cup of water, the chopped or shredded cabbage and some salt to taste.

Just set the burner to medium, leave the lid on half way and just let it steam fry for about an hour or so until all the natural sugars in the cabbage come out. It will be a nice light caramel brown. Just check occasionally to make sure all the water doesn't evaporate or it will burn. Just add water as necessary a little at a time.

That's it....it is so delicious and sweet, the perfect side dish.

But for something more hearty.......just say; "Chlopski"!

Chlopski is the Polish word for peasant, and literally translated this dish is called "Peasants Meal".

1 medium green cabbage, coarsely chopped
6 slices fatty bacon, diced
1 medium onion, chopped
1 large leek, chopped
1/4 cup water
2 cloves garlic, chopped
1 lb. Polish sausage cut into 1 inch pieces
1/2 teaspoons salt and pepper

Cook bacon in a large skillet until crisp; remove bacon, reserving drippings in skillet. Crumble bacon, and set aside. Add all other ingredients except sausage to dripping; cover and cook 10 minutes over medium heat, turning cabbage once. Add sausage; cover and cook 5 minutes or until sausage is heated. Transfer to serving dish with a slotted spoon; sprinkle with bacon.

Makes 4 servings. (some boiled white potatoes are perfect served as a side dish)

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