Cabbage German Style
Ingredients
3 slices of thick cut bacon
Olive oil, as needed
1 head green cabbage, sliced thick
1/2 cup white wine, more as needed
1/2 cup vegetable broth, more as needed
2 teaspoons star anise, ground
1 teaspoon dry parsley
1/2 teaspoon dry thyme leaves
1/2 teaspoon sea salt
1/2 teaspoon black pepper
1/2-1 cup heavy cream
- Yuca Root
1 yuca root
1/4 cup vegetable broth
sea salt
Directions
- Sauté the bacon in a little bit of olive oil. Remove bacon leaving the bacon drippings in the pan. Add the cabbage to cook until slightly browned.
- Cut the bacon into smaller pieces and add back into cabbage.
- Add the white wine and scrape the bottom of the pan to deglaze the flavor on the bottom.
- Add vegetable broth, ground star anise, dry parsley, dry thyme, sea salt, and pepper. Let all cook down until softened.
- Add heavy cream and continue to simmer.
- Yuca
- Peel the skin and wood core off of the root with a knife. Slice yuca into 1 inch chunks.
- Soften on a pan over medium-high heat in some vegetable oil. Sprinkle with salt. Allow to soften down slightly, then add to the cabbage mixture.
- Simmer with cabbage to allow flavors to blend. Add more white wine, broth or heavy cream to reach desired thickness.