To cook the cabbage I washed it well and cut the thick vein from the center. I diced it in finger size pieces. Next I fried a couple of pieces of bacon. When it was crispy, I removed it from the pan and added about 1/2 cup finely diced onion. Once the onion was translucent, I added the cabbage and cooked until tender, stirring often. Tasty!
A blog dedicated to raising what you eat, eating what you raise, cooking from scratch and loving every bite...
Monday, March 5, 2012
Cooking Beira Tronchuda Leaf Cabbage
Last Fall we started some seeds for a leaf cabbage called Beira Tronchuda. The plants were late going in the ground and I just now got my first harvest. Though the leaves look like collards they taste like cabbage. It is a really unique plant and one I will definitely grow again as you can continually harvest the leaves all winter, unlike harvesting a head cabbage once. They were delicious raw and were fantastic cooked and served alongside beans tonight for supper. I don't know for sure but think they would probably have more nutrients due to the dark color of the leaves.
To cook the cabbage I washed it well and cut the thick vein from the center. I diced it in finger size pieces. Next I fried a couple of pieces of bacon. When it was crispy, I removed it from the pan and added about 1/2 cup finely diced onion. Once the onion was translucent, I added the cabbage and cooked until tender, stirring often. Tasty!
To cook the cabbage I washed it well and cut the thick vein from the center. I diced it in finger size pieces. Next I fried a couple of pieces of bacon. When it was crispy, I removed it from the pan and added about 1/2 cup finely diced onion. Once the onion was translucent, I added the cabbage and cooked until tender, stirring often. Tasty!
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