Last Saturday we went to a seed farm in Geneva and harvested cabbages for a local food bank. This was an extraordinary effort which involved grabbing cabbages by the throat and decapitating them from their roots using hefty knives. Everyone cut at least one finger and most of us lost substantial skin on our knife hand. We harvested 18,000 lbs. of cabbages. Our reward: One huge cabbage. And when I say huge, I mean like 10-15 lbs. What a cabbage. I had no idea cabbage even existed of that caliber.
The first thing I did with it was hack half of it off and cook up some cabbage and bacon, an old favorite from home. This is how:
Fry up a package of bacon well-done and let it dry on some paper towels so it is left crisp and crumbly. Without removing the bacon grease from the pan, add a bunch of cabbage cut into long thin strips. Stir fry up the cabbage in the bacon grease, add some salt if you like. Then remove the cabbage from the pan, careful to not take too much grease with you, and then crumble the bacon into the cabbage. Keep cooking more cabbage until all of the grease is gone. Serve warm.
You can also refrigerate the leftovers and re-heat them, but the cabbage may be a little more limp the second time around. Delicious.
The first thing I did with it was hack half of it off and cook up some cabbage and bacon, an old favorite from home. This is how:
Fry up a package of bacon well-done and let it dry on some paper towels so it is left crisp and crumbly. Without removing the bacon grease from the pan, add a bunch of cabbage cut into long thin strips. Stir fry up the cabbage in the bacon grease, add some salt if you like. Then remove the cabbage from the pan, careful to not take too much grease with you, and then crumble the bacon into the cabbage. Keep cooking more cabbage until all of the grease is gone. Serve warm.
You can also refrigerate the leftovers and re-heat them, but the cabbage may be a little more limp the second time around. Delicious.
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