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Cabbage with Venison Bacon and Wild Caraway
A classic winter side dish, updated with venison bacon and foraged caraway. Serves 4-6 as a side
Cabbage, Venison bacon, wild caraway
venison bacon about 1 heaping ½ cup
lightly toasted wild caraway seed
lard or cooking oil
thinly sliced, about ½ cup
meat stock or water
Cut the cabbage into manageable wedges, then shave, (hold onto the root) on a mandoline or use a sharp knife.
Sweat the bacon in the oil, until beginning to crisp. Add the onion and sweat. Do not allow the onion to color—add a splash of water or stock if it threatens to caramelize.
Add the cabbage, stock, caraway and salt, cover, bring the mixture to a simmer then turn the heat to low, and cook for 15 minutes, or until the cabbage is just tender, but not mushy. Serve.
Regular pork bacon will work here too, but you'll want to render it crisp longer than you would venison bacon.
Copyright: Chef Alan Bergo
Forager | Chef
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