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Bacon Stuffed Cabbage
This is excellent as a side to turkey
1 large whole head green cabbage
1 large whole head red cabbage
4 quarts water
2 tablespoons salt
1 pound thick-sliced bacon, cut crosswise into 1/4-inch
strips
1 3/4 pounds onions (about 3 medium), thinly sliced
3/4 cup whipping cream (fat free half and half can be substituted)
2 tablespoons plus 2 teaspoons chopped fresh sage
1 teaspoon fennel seeds
1/4 cup olive oil
Using sharp knife, cut deep cone-shaped incision into bottom
of each cabbage; remove cores. Bring 4 quarts water and salt
to boil in large saucepan. Add whole green cabbage and cook
until leaves soften, about 7 minutes, turning occasionally.
Transfer cabbage to colander and drain, cut side down. Gently
pull off 8 leaves. Trim thick ribs from leaves. Repeat with whole red
cabbage.
Cook bacon in heavy large skillet over medium heat until crisp, stirring
occasionally, about 15 minutes. Using slotted spoon, transfer bacon to paper
towels. Reduce heat to medium-low. Discard all but 2 tablespoons bacon drippings
from skillet. Add onions and sauté until tender and just beginning to brown, about
20 minutes. Add cream, sage and fennel seeds. Simmer over medium heat until
cream thickens, stirring occasionally, about 10 minutes. Stir in bacon. Season to
taste with salt and pepper.
Preheat oven to 350°F. Butter heavy large baking sheet. Place 1 cabbage leaf on
work surface. Spoon scant 1/4 cup onion mixture onto center of leaf. Fold bottom
of leaf over filling. Fold in sides. Continue rolling to enclose filling. Repeat with
remaining cabbage leaves and onion mixture. Arrange packages seam side down on
prepared baking sheet. Brush tops with olive oil. Cover baking sheet with foil. (Can
be prepared 1 day ahead. Refrigerate.) Bake packages until heated through, about
25 minutes.
Makes 16.
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