Braised Cabbage with Bacon and Carrots..

Cooking Instructions

Sauté the bacon in a heavy large wide pot over medium heat until golden brown about 12 minutes.

Using a slotted spoon transfer the bacon to a plate. Add the carrots and leeks to the same pot and sauté until the leeks soften about 3 minutes.

Separate the cabbage leaves and add them to the pot. Cook until the cabbage wilts stirring often about 12 minutes. Season with salt and pepper.

Add the Sherry and simmer until most of the liquid evaporates stirring often about 10 minutes.

Add the stock and bring to a simmer. Cover the pot and simmer over medium-low heat until the cabbage is tender stirring occasionally about 12 minutes.

Stir in the cooked bacon and season the mixture to taste with salt and pepper.