Welcome back to What’s Cooking Wednesday – be sure to check out WCW’s home over at Shan’s blog.
This is also going to be my submission for this week’s Bookmarked Recipes (and hopefully the nice folks who run Bookmarked Recipes will forgive me for sending the wrong permalink last week) . Bookmarked Recipes stated as a result of the efforts of Ruth at Ruth’s Kitchen Experiments . The host this week isGloria of Cookbook Cuisine. The recipe I am submitting this week is from another food blogger, Wendy of A Wee Bit of Cooking, A Scottish Food Blog.
To take part here’s what you do…….
1. Pick a recipe from a book/magazine/blog/website/tv show and make it. (Note you can only submit 1 recipe per week)
2. Blog about it- include where you got the recipe in your blog post (including a link to their website if possible)- include a link to this post or this blog in your blog post- include the logo (see left) for Bookmarked Recipes in your blog post- include a photo of your recreation on your blog post. Email bookmarkedrecipes[AT]gmail[DOT]com, mentioning Bookmarked Recipes #52, with the following information:
– Your name
– The name of your blog
– The URL for your blog
– The permalink for your entry
– A photo of your entry
– A note of where you got your recipe from
The roundup comes out every Monday.
Cabbage and Bacon, bookmarked at A Wee Bit of Cooking
(serves one for lunch according to Wendy, though I have found it the perfect dinner too!)
3 rashers of smoked bacon, chopped roughly
250g cabbage leaves, stalks cut out, leaves shredded (that’s about 1/6 of a cabbage. I usually slice a cabbage in half, then hack off a wedge from one of the halves)
Salt and pepper
1 tblspn creme fraiche (optional – note, it sounds crazy, but Greek yogurt worked well here as well)
Add the bacon to a non-stick frying pan and warm over a medium heat. After a few minutes the bacon will begin to release it’s fat. Cook for 5 more minutes. Add the cabbage to the pan and combine well with the bacon. Increase the heat slightly and saute for 5-7 more minutes until the cabbage is wilted and soft. Add the creme fraiche and season carefully (remember the bacon will have added a lot of salt to the dish already). Serve on its own or atop some toasted bread.
General Disclosures & Disclaimers