| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
January 199 |
1 |
servings |
INGREDIENTS
| 3 |
sl |
Bacon; chopped |
| 3 |
c |
Thinly sliced cabbage; (about 1/2 small |
|
|
; head) |
| 2 |
tb |
Water |
| 1 |
sl |
Homemade-type white bread; ground coarse in a |
|
|
; food processor or |
|
|
; blender |
| 1/4 |
ts |
Caraway seeds |
INSTRUCTIONS
In a heavy skillet cook bacon over moderate heat, stirring, until crisp and
transfer with a slotted spatula to paper towels to drain. Transfer 1
teaspoon drippings to a small bowl and reserve. In drippings remaining in
skillet cook cabbage with salt and pepper to taste, stirring occasionally,
until golden and add water. Cook cabbage until crisp-tender and transfer to
a serving dish.
In skillet heat reserved drippings over moderately high heat until hot but
not smoking and saute bread crumbs and caraway seeds with salt and pepper
to taste, stirring, until bread crumbs are golden. Stir in bacon and
sprinkle over cabbage.
Serves 2.
Gourmet January 1995
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