SAUTÉED CABBAGE {barefoot contessa}

By grinder

Ingredients

• Kosher salt
• 2 medium heads cabbage, 1” pieces
• 4 ounces bacon, 1” pieces
• 3 c. thin sliced white onions {12oz}
• 2 tablespoons chopped fresh sage
• 1 tablespoon flour
• 2 cups chicken stock
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Preparation

Step 1

Bring 2 quarts water to a boil and add 1 tablespoon salt. Add cabbage and blanch 1 minute. Drain, refresh under cold water and reserve.

Cook bacon in large skillet until crisp. Pour off all but 1 tablespoon of fat. Add onion and sage and cook, stirring, until onion is wilted but not brown, about 10 minutes. Add blanched cabbage and cook 2 minutes. Stir in flour and cook, stirring, 3 minutes. Pour in stock, bring to a boil, reduce heat and cook until thickened, 2-3 minutes more. Season with ½ teaspoon salt and pepper and serve.