Cabbage With Leeks And Bacon Recipes

INSTANT POT CABBAGE RECIPE

Steps:

• Cut end off cabbage and cut into cubes approx 1.5"x1.5" squares.
• Pour broth and put stick of butter into pot with cut cabbage on top.
• Close lid and steam valve and set to high pressure for 4 minutes followed by a 2 minute natural release.
• Then quickly release rest of pressure. Taste and season with salt and pepper as desired. Serve immediately for best results.

SAUTéED CABBAGE WITH LEEKS AND BACON

Steps:

• Cut the cabbage in half and place cut-side down. Slice into 1/2-inch thick slices, discard hard core pieces.
• Slice off the stem end and the dark green end of the leek and discard (or save for another use). Slice down the entire length of the leek cylinder to cut it in half and expose the center. Cut each half crosswise into 1/2-inch slices. Place the sliced leek in a salad spinner, rinse well with cold water, and spin. Repeat this process, if needed. Alternately, transfer the sliced leek to a bowl of cold water and use your hands to move it around and dislodge and dirt. Drain well in a colander.
• Melt the butter with the vegetable oil in a Dutch oven or large braiser over MEDIUM-HIGH heat. Add the cabbage, leeks, and garlic. Season with salt and pepper and sauté for 10 to 15 minutes, stirring occasionally, until the cabbage is tender and begins to brown. Tear the bacon into pieces and add it to the pot.
• Serve immediately.

SAUTEED LEEKS AND CABBAGE

Steps:

• Melt 2 tablespoons butter in a pot. Add 1 teaspoon crushed coriander seeds, 1/4 teaspoon dried dill and 2 sliced leeks; season with salt and pepper. Cover and cook over medium heat, stirring, until softened, 8 to 10 minutes. Add 1/2 head chopped cabbage. Cover and cook, stirring once, 10 minutes. Add 1/4 cup apple juice and 2 tablespoons cider vinegar. Simmer until reduced, 3 minutes.

FRIED CABBAGE WITH BACON

Steps:

• Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
• Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

EASY CABBAGE WITH LEEKS

Steps:

• Arrange the cabbage and leeks in a serving dish. Sprinkle with caraway seeds, if desired, and enjoy!

BACON AND LEEK IRISH COLCANNON (GLUTEN-FREE)

Steps:

• Make the Compound Butter: Place the butter in a bowl and add the chives and parsley. Mix together with a fork until everything is evenly blended and the herbs distributed throughout with no pockets of plain butter. Transfer the butter to a sheet of plastic wrap, form into a thick log, wrap with the plastic, and roll to tighten the wrap around the butter.
• Place in the refrigerator to firm up. You will unwrap and cut the cylinder into slices when ready to use.
• Infuse the Milk: In a small saucepan, heat the milk and garlic over medium heat until just below a simmer. Steam will begin to come off the surface and small bubbles will form around the edges. Remove from the heat and set aside to infuse the garlic flavor into the milk. Strain out the garlic before using.
• Cook the Bacon: In a large skillet, cook the bacon until just barely crispy. Transfer to a paper towel-lined plate to drain. When cool, crumble. Reserve 2 tbsp of the bacon grease.
• Sauté the Onions, Cabbage, and Leeks: In the same skillet you used for the bacon, heat either the oil or bacon drippings over medium-high heat. When it is shimmering, add the onions, reduce the heat to medium, and cook about 4 minutes, stirring often. Add the cabbage and leeks. Toss everything together; add a little oil if needed. Sauté over medium heat, stirring often, until softened, about 5 minutes. Remove from the heat and sprinkle lightly with freshly ground pepper if desired. Add salt to taste if using the olive oil instead of bacon fat. Transfer to a plate lined with paper towels. Set aside.
• Cook and Mash the Potatoes: Peel the potatoes and cut into equal-sized cubes. Rinse and place the potatoes in a large saucepan and cover with water by at least an inch. Add a large pinch of salt and bring to a boil over medium-high heat. Lower the heat to medium and cook until fork tender, about 15 to 20 minutes.
• Pour the potatoes into a colander, drain and transfer to the bowl of your standing mixer fitted with the paddle attachment. Beat until there are no more lumps and the potatoes are smooth.
• Add the plain butter a few pieces at a time, beating as they melt into the potatoes. With the mixer on low, add the strained milk. Beat on medium until creamy. Taste and add pepper as needed.
• Assemble the Colcannon: Stir the sautéed cabbage, leeks, onions, half the bacon, and the parsley into the potatoes, mixing just until evenly distributed. Scoop into serving bowls and make an indentation in the center of each serving. Drop a slice of the compound butter in the divots. Sprinkle the tops with a little of the remaining bacon and a pinch or two of chives. Serve immediately.

CABBAGE WITH LEEKS AND BACON

Steps:

• 1. Cut the green part and root off the leek, leaving just the white part. Cut in half lengthwise, then rinse well to remove any dirt or grit. Slice thinly and set aside.
• 2. In a large deep skillet over medium heat, cook the bacon, stirring, until almost crisp. Remove to paper towels to drain, leaving a few teaspoons of bacon grease in the pan.
• 3. Add the butter to the pan, then add the leeks. Cook, stirring, until wilted, about 4 to 5 minutes. Add the cabbage and the broth or water.
• 4. Cover and simmer for 10 minutes. Add the bacon, toss, cover, and continue cooking for 5 to 10 minutes more, until cabbage is tender. Add salt and pepper to taste.
• 5. Serve drizzled with cider vinegar, if desired.