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Ring in the New Year With Cabbage Dish

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Boil the cabbage until tender.

Boil the cabbage until tender.

Serving cabbage on New Year’s is meant to signify that you’ll be rolling in money for the rest of the year. Whether it’s true or not is beside the point when you taste this Scandinavian cabbage dish crowned with dill butter and bacon.

Cabbage With Dill Butter and Bacon

3 tablespoons unsalted butter, at room temperature
1 tablespoon finely chopped fresh dill
1/4 cup salt
1 head cabbage, cored and halved
1/4 pound bacon
1 tablespoon unsalted butter
Sea salt, to taste
Pepper, to taste

In a small bowl, using a fork, mix the butter with the dill. Refrigerate.

Combine 4 quarts of water and salt in a large pot and bring to a boil over high heat. Add the cabbage, reduce the heat to medium, and cook for 8 to 12 minutes, or until the cabbages are tender but still offer some resistance when pricked with a fork.

Meanwhile, fry the bacon in the unsalted butter in a skillet over medium heat for 7 to 9 minutes or until crisp.

Fry the bacon in a pat of melted butter.

Fry the bacon in a pat of melted butter.

Drain the cabbage well and cut into quarters. Place on individual plates. Add the dill butter and bacon. Season each with salt and pepper, to taste. Serve.

Makes 4 servings.

Adapted from “Kitchen of Light” by Andreas Viestad

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3 Responses to “Ring in the New Year With Cabbage Dish”

  1. Harvey & Wanda Haufler says:

    Bonnie,
    Harvey & I were watching SA Living this morn and what a pleasant surprise to see you & John. I’ll definitely try the cabbage recipe this Friday and I’ll try the scallop recipe with corn mayo later. We didn’t know you had this business going on. Call us sometime; I know you’re probably verrrry busy.

    Happy New Year
    Harvey & Wanda Haufler

    • Hi Harvey and Wanda – I’m glad you enjoyed the segment — we are having a good time with the Website and the KENS appearance was fun, too. I’m so glad you’re joining us on SavorSA, too! Have a happy new year, with lots of cooking ahead.
      cheers,
      Bonnie

  2. Pingo says:

    Hi John and Bonnie,
    This cabbage dish of yours made me homesick. How could I forget such a culinary delight?
    My mom used to hollow out the cabbage head and fill it with a meat concoction, much like the one we use for meat loaves. That will be one of the items on our table for NYE this year. Thanks!
    Besides, “you’ll be rolling in money for the rest of the year” – never knew that. Sounds good to me.

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