Braised Savoy Cabbage with White Wine

Total time: 15 minutes
    A bit of bacon adds flavor and color to cabbage.  This is a traditional French recipe.

 Ingredients:

• 2 cups shredded cabbage, loosely packed
• 1 slice bacon
• 1/2 cup (4oz, 120ml) white wine
• 1/4 cup (2oz, 60ml) white Balsamic vinegar

 Instructions:

• Remove dark green outer leaves from cabbage. Cut off a thick slice, avoiding the core. Lay flat, cut into 3 or 4 wedges, then thinly slice the wedges.
• Sauté bacon in a medium skillet.
• When done, remove and drain.
• Add cabbage and stir-fry briefly.
• Add wine, cover and simmer over low heat for 15 minutes.
• Add vinegar and simmer for another 5 minutes.
• Crumble bacon and add to cabbage. Stir well and serve.