Today I present a fast recipe that lends itself well both as a side dish as well as maybe putting in a bottom plate of toast, leaving the cabbage more soupy. This recipe I have prepared this splendid Le Creuset pan of the line Les Forgèes tempered aluminum, a versatile and long lasting suitable for any hob including induction, for healthy cooking and fast ...
In these pans everything takes on a different flavor! Pan of bacon and cabbage Ingredients for 4 servings: 500 g of cabbage, 60 g in a slice of bacon, 40 g of Lurpak butter, salt, a pinch of salt. 1 pinch pepper Remove the leaves of spoiled cabbage and remove the tough central coast. Wash and drain the cabbage.
Chop coarsely with a sharp knife. Bring to a boil in a pot 2 liters of water, add salt with 1 tablespoon of salt. Plunge the cabbage and scald 10 minutes. Drain in a colander, drain well. Remove rind, any hard parts or excess fat from the bacon. Cut it into cubes about 1 cm per side. Melt the butter in a large pan with high sides, preferably nonstick.
Add the diced bacon and brown 2 minutes on medium-high heat. Stir with a wooden spoon. The bacon should be transparent and not dry out or burn. Pour the well-drained cabbage to the pan and brown another 5 minutes, stirring constantly. Season with salt and pepper and continue cooking for another 5 minutes.
Serve hot. I take this opportunity of this post to talk about the great contest that combines the magazine Le Creuset Home Easy (on sale May 2). This competition is dedicated to your reader Easy House fact sending the coupon inside the journal may participate in the extraction of the following prizes: 1st Prize: 1 set of cast iron casseroles 2nd Prize: 1 set of pans Les Forgées 3rd Prize: 1 set of baking dish 4th Prize: 1 set of mini pots Given the beauty and quality of the awards that I think its worth it to participate in this contest do not you think: D? 
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In these pans everything takes on a different flavor! Pan of bacon and cabbage Ingredients for 4 servings: 500 g of cabbage, 60 g in a slice of bacon, 40 g of Lurpak butter, salt, a pinch of salt. 1 pinch pepper Remove the leaves of spoiled cabbage and remove the tough central coast. Wash and drain the cabbage.
Chop coarsely with a sharp knife. Bring to a boil in a pot 2 liters of water, add salt with 1 tablespoon of salt. Plunge the cabbage and scald 10 minutes. Drain in a colander, drain well. Remove rind, any hard parts or excess fat from the bacon. Cut it into cubes about 1 cm per side. Melt the butter in a large pan with high sides, preferably nonstick.
Add the diced bacon and brown 2 minutes on medium-high heat. Stir with a wooden spoon. The bacon should be transparent and not dry out or burn. Pour the well-drained cabbage to the pan and brown another 5 minutes, stirring constantly. Season with salt and pepper and continue cooking for another 5 minutes.
Serve hot. I take this opportunity of this post to talk about the great contest that combines the magazine Le Creuset Home Easy (on sale May 2). This competition is dedicated to your reader Easy House fact sending the coupon inside the journal may participate in the extraction of the following prizes: 1st Prize: 1 set of cast iron casseroles 2nd Prize: 1 set of pans Les Forgées 3rd Prize: 1 set of baking dish 4th Prize: 1 set of mini pots Given the beauty and quality of the awards that I think its worth it to participate in this contest do not you think: D?
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