Cabbage Stew with Bacon
AuthorNok UnphonCategoryDanishHeat a pan at the highest level heat. Add cabbages slides and water. Stir well until the water is completely vaporised. Remove the pan from the heat. Leave aside.
Add flour and 1dl milk in a cooking pot. Mix well. Add butter and 400ml milk. Bring to medium level heat. Stir continuously using a wire whisk. Otherwise, a thick layer of sauce will stick at the bottom of the pot. Let the sauce boil for 5 minutes.
If you prefer creamy cabbage stew, you can use whipping cream (30-36% milk fat) instead of whole milk.
Add the cabbage to the sauce. Stir well. Reduce the heat to medium-low level. Cover with the lit. Leave it cook for 30 minutes. Stir every 5 minutes. Otherwise, a thick layer of sauce will stick at the bottom of the pot.
Heat a clean pan at medium level heat. Put bacon pieces in the pan. Leave space between each piece. Fry both sides. When the bacon becomes light brown, transfer to a plate that covered with kitchen paper to absorb the left-over oil. Repeat until all bacon pieces are fried. Do NOT fry bacon in the pan until becomes dark brown because the accumulates heat will continue cook after the bacon removed from the pan. There is a hight risk of getting burned bacon.
When the cabbage is cooked for 30 minutes, turn of the heat and give it a good stir to avoid a layer of sticky sauce at the bottom. Close the lid and let it simmer for another 5-10 minutes. The longer the sweeter you get from the cabbage.
Transfer to a serving plate while the cabbage is still warm. Serve with the crispy bacon pieces. Season with salt and pepper as you like.
Ingredients
Directions
Heat a pan at the highest level heat. Add cabbages slides and water. Stir well until the water is completely vaporised. Remove the pan from the heat. Leave aside.
Add flour and 1dl milk in a cooking pot. Mix well. Add butter and 400ml milk. Bring to medium level heat. Stir continuously using a wire whisk. Otherwise, a thick layer of sauce will stick at the bottom of the pot. Let the sauce boil for 5 minutes.
If you prefer creamy cabbage stew, you can use whipping cream (30-36% milk fat) instead of whole milk.
Add the cabbage to the sauce. Stir well. Reduce the heat to medium-low level. Cover with the lit. Leave it cook for 30 minutes. Stir every 5 minutes. Otherwise, a thick layer of sauce will stick at the bottom of the pot.
Heat a clean pan at medium level heat. Put bacon pieces in the pan. Leave space between each piece. Fry both sides. When the bacon becomes light brown, transfer to a plate that covered with kitchen paper to absorb the left-over oil. Repeat until all bacon pieces are fried. Do NOT fry bacon in the pan until becomes dark brown because the accumulates heat will continue cook after the bacon removed from the pan. There is a hight risk of getting burned bacon.
When the cabbage is cooked for 30 minutes, turn of the heat and give it a good stir to avoid a layer of sticky sauce at the bottom. Close the lid and let it simmer for another 5-10 minutes. The longer the sweeter you get from the cabbage.
Transfer to a serving plate while the cabbage is still warm. Serve with the crispy bacon pieces. Season with salt and pepper as you like.