I came up with this recipe a few years ago when I was South Beachin’ it. The original recipe came from Sara Moulton and called for heavy cream and a few other ingredients that did not appeal to me. So, here’s my modified version. It is delicious and in honor of good old St. Patrick I thought I’d share it with you.
I made this Friday night with the traditional Corned Beef. Believe it or not, this was the first time I’d ever made corned beef. Pretty stinkin’ easy. I just threw it in the crock pot with potatoes, onions, carrots and more cabbage, covered with water, a little seasoning, and that was it. You really can’t screw it up.
So, here’s to all you Irish men and women out there and to those wannabees for the day. Try this cabbage dish. I promise there will be nothing left. Which reminds me, this recipe does not make a ton. You may want to double it if you’re having more than 3 or 4 people.
6 slices of bacon
4 cups finely sliced cabbage
1/4 cup dry white wine
1 small shallot (or small onion is fine)
1 tsp. dijon mustard
1/4 cup chicken broth
1/4 cup crumbled blue cheese
Salt & Pepper
Brown bacon in large skillet until crisp. Remove bacon and set aside. Remove skillet from heat. Mix white wine and shallot in small sauce pan and simmer a few minutes. Whisk in the mustard, salt and pepper and continue to whisk until sauce thickens.
Reheat bacon drippings. Add cabbage and white wine sauce to drippings and cook cabbage until wilted and tender. Add blue cheese and toss. Remove from heat. Serve in bowl with crumbled bacon on top.
The measurements in this recipe are approximates. If you like more blue cheese, mustard, whatever, feel free to play.