Mustardy Cabbagy Goodness

Farmer's market pickings are getting pretty slim right now, so I was pretty excited to find a lovely head of Napa cabbage. I decided to tweak one of Anne Burrell's recipes (Warm Savoy Cabbage Slaw) to accommodate my pantry. How cute is that woman? I'm fascinated with the amount of salt she uses. And her hair. And the fact that she says "earl" instead of "oil." Fascinating. Plus, she never puts a recipe on her show that doesn't look like something I would happily gobble up in two seconds if it showed up in front of me.


As a side note, when I was cooking this, I took a taste and I wasn't a fan at all. I was cooking in preparation for the next night's dinner and started thinking about alternative side dishes. I packed it up in the fridge and hoped my tastes would change for the next night. After a day of mellowing out in the fridge, the cabbage turned delicious. So delicious I found myself running back to the pan for seconds. 


Mustardy Cabbagy Goodness
4 slices bacon, cut into 1/4 inch pieces
1 yellow onion, sliced
1/2 head napa cabbage, sliced
3/4 cup apple cider vinegar
1 1/2 tblsp stoneground mustard
dash thyme
1 bay leaf
1/2 cup apple cider
salt


Brown bacon in large skillet over medium high heat. Add onion and sweat. Add cabbage, vineagar, mustard, thyme, and bay leaf and toss to coat. Channel your internal Anne Burrell and toss some salt on that pile of cabbage. Cover and let cook until cabbage wilts and starts to soften. Add apple cider and cook uncovered for about 10 more minutes. Taste and adjust seasoning. Remove from heat and stick it in the fridge. The next day, pop that cabbage in a saute pan with a lovely little kielbasa and heat everything through. Chow down.