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Edited on Sat Jun-05-04 09:52 PM by mike_c
Amounts are approximate:
1 strip bacon, cut into 1/4 inch dice
about 1/3 lb lean ground beef or other meat
1 shallot, minced
1/4 cup Chardonnay
1/4 cup meat stock (I'm using beef stock)
1/2 head of cabbage, cored and cut into 1/2 inch strips
salt and pepper to taste
juice of 1/2 lime
2 slices sourdough bread
good olive oil
1 clove garlic, cut in half
Saute the bacon bits in a heavy skillet until nearly browned-- mainly to render the fat. Add the shallot and ground beef and continue cooking until the meat is well browned. Crispy brown bits are yummy. Deglaze the skillet with white wine and stock-- scrub up any bits stuck to the skillet. Add the cabbage and cover. Simmer until just underdone, stirring occasionally (this depends on your taste-- I like my cabbage just slightly limp), then uncover and increase the heat to rapidly reduce the liquid until it is almost dry. Use high heat and stir to avoid burning. The reduction is critical. Don't spare it. Season to taste.
Meanwhile, toast the bread, then rub the toast with the cut side of a garlic clove and drizzle with a bit of olive oil.
Serve the cabbage with lime juice drizzled on top and the bruschetta on the side. And since you only need 1/4 cup or so of the wine for the cabbage....
on edit: I added a minced Thai chili while browning the meat. For a whole other flavor, instead of lime juice, combine:
6 or so Thai chilis, sliced thin
1/4 cup white vinegar
2-3 Tbs of nouc mam (good fish sauce)
Allow flavors to combine for 30 min. or so, then drizzle over cabbage instead of lime juice. Very yummy. But I'm lazy tonight, so it's just lime juice.
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