I love when a great dish comes out of what's left in the fridge from the week. I had leftover cabbage, some cremini mushrooms (a pint) and a few slices of turkey bacon. I threw it all together and the results was this delicious rustic and hearty dish, something I imagine a Polish grandmother might also make!
First I browned onion and garlic in olive oil, then added the turkey bacon (chopped) and then the cremini mushrooms sliced. I let it saute until it was nice and caramelized.
Then I added sliced cabbage and mixed it in, it was a medium size head. I drizzled more olive oil and covered the pot. I let it steam a few minutes then I continued sauteing mixing often (my arm was tired!). As soon as the cabbage was tender enough I added salt and pepper to taste. The cabbage was sweet, crunch and had a delicious smoked flavor from the turkey bacon. It was yummy! Next time I'm going to use smoked turkey kielbasa instead of bacon. Tip: try not to overcook the cabbage; I'm convinced that anyone that doesn't like cabbage or brussel sprouts has only eaten them overcooked!
