CABBAGE BACON & MUSHROOM SAUCE

By shygirl

Ingredients

• 1 medium head savoy cabbage (about 2 lbs.)
• 1/4 cup extra virgin olive oil
• 8 oz. thick sliced bacon (about 6 slices), cut into 1-inch pieces
• 8 medium garlic cloves, thinly sliced
• 1/2 tsp. crushed red pepper
• 1 tsp. salt
• 1 lb. assorted sliced mushrooms, such as white cremini, and shiitake
• 1 1/2 cups vegetable broth or water cooked rigatoni or ziti pasta or soft polenta (optional)

Preparation

Step 1

1. Remove and discard tough outer leaves from cabbage. Cut cabbage into quarters; remove and discard core. Cut cabbage into ½ inch slices (you should have at least 16 cups); set aside
2. In deep 12 inch skillet or wide bottomed 8 qt. Dutch oven, heat oil over medium heat; add bacon and garlic and cook 8 to 10 minutes or until golden but not brown, stirring frequently. Add crushed red pepper and cook 1 minute, stirring. Add salt, mushrooms, and half of cabbage; cover skillet and cook 3 to 4 minutes, stirring occasionally to wilt cabbage. Add remaining cabbage. Reduce heat to medium-low and cook 1 hour or until cabbage is very soft, stirring occasionally and adding broth, ½ cup at a time, when vegetables become dry.
3. Uncover skillet and cook sauce 10 minutes or until all liquid evaporates, stirring often. Serve sauce with pasta or polenta or prepare for freezing .


Prep Time = 25 minutes
Cook about 1 ½ hours
Makes about 5 cups sauce (enough for 2 lbs. pasta)