If you have a share at Quail Hill, or are a member of another CSA around here, there comes a moment in September when you open the vegetable drawer and realize that you have 3 cabbages. This week I'm attempting to make a dent in this surplus. First recipe:
Risotto with Savoy Cabbage and Bacon
1 quart low sodium canned chicken broth
2 cups water
1 tablespoon olive oil
6 slices bacon, chopped
1 small onion, finely chopped
½ medium Savoy cabbage, core removed and finely chopped
1 small onion
8 sage leaves, finely chopped
½ medium Savoy cabbage
½ cup dry white wine
1 tablespoon unsalted butter
1 cup grated Parmesan cheese
Ground black pepper
- Warm the broth and water in a medium saucepan.
- Heat the olive oil in a large dutch oven.
- Heat 2 tablespoons of the butter in a medium pot. Add the bacon and cook until crisp. Remove to a paper towel-lined plate and drain off all but 2 tablespoons of the fat from the pot.
- Add the onion and cook over medium heat until softened, about 5 minutes. Add the cabbage and sage and cook until the cabbage is softened and beginning to brown, about 8 minutes. Stir in the rice and cook, still stirring, for another minute.
- Add the wine and cook, stirring frequently, until the rice absorbs the liquid. Continue to cook, adding the broth mixture in 1-cup increments, always stirring, until the rice is al dente. If you run out of liquid, heat up some water and continue to add it to the pot until the rice is done.
- Remove the pot from the heat and stir in the butter and the cheese. Stir in salt and pepper to taste. Serve immediately.