Really good comfort food -
Trying out a St. Patty’s day dish for a dinner party coming up and Creamed Cabbage is really a very tasty one. BUT, it needs lots of pepper and more than I normally use of salt to bring out the flavors. Definitely a repeat. Served with a pkg. of Sous Vide pork and bacon tossed Brussels Sprouts. Reminds me of a Midwest dinner. Comfort food.
Creamed Cabbage (I made just 1/2 X the amount)
Jessica Tripp - AllRecipes
4 slices bacon
1/4 cup butter
1 tablespoon all-purpose flour
1 teaspoon salt
1 large head cabbage, cored and shredded
1/2 cup sour cream
Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes.
Remove the bacon slices to cool.
Whisk the butter, flour, and salt into the drippings in the same pan.
Stir in the cabbage, and cook, stirring occasionally, over medium heat until cabbage is tender, about 15 minutes.
Crumble the bacon; stir the bacon pieces and sour cream into the cabbage mixture.
Taste for seasoning and add lots of pepper and salt as needed.