Creamed Cabbage with Bacon
Tender braised shredded savory cabbage with sautéed onions and bacon in a creamy white sauce with a hint of nutmeg.
1 head savoy cabbage, thinly sliced
1 small onion, chopped
2 slices bacon, diced
1 teaspoon all-purpose flour
2 tablespoons butter
1/2 cup milk
1/2 cup heavy whipping cream
1/8 teaspoon freshly ground nutmeg
Salt and freshly ground pepper to taste
- Bring a large pot of salted water to boil and add the cabbage; return to boil and cook for 45 seconds. Drain cabbage and set aside.
- In a medium saucepan over medium-high heat, sauté the onions, bacon and flour in the butter until the onions are softened and the bacon has rendered its fat, about 5 to 7 minutes. Reduce heat to medium; stir in milk and cream and cook for 7 to 8 minutes or until the mixture has thickened.
- Remove saucepan from heat and stir in cabbage; season to taste with salt and pepper. Serve immediately.
Makes 4 to 6 servings.