Long Cooking Savoy Cabbage Bacon and Mushroom Sauce
Indulge in the rich, slow-cooked flavors of Long Cooking Savoy Cabbage Bacon and Mushroom Sauce, a hearty and versatile recipe that’s perfect for cozy dinners. This dish combines tender ribbons of Savoy cabbage, crispy bacon, and earthy mushrooms, all simmered in a luxurious blend of chicken stock, dry white wine, and heavy cream. The long cooking process ensures the cabbage becomes meltingly soft, infusing the sauce with layers of savory goodness. Aromatics like garlic, onion, and thyme bring depth, while a garnish of fresh parsley adds a vibrant finish. Serve this creamy sauce over pasta, polenta, or as a decadent side dish—it’s a crowd-pleaser that pairs comfort with culinary sophistication. Keywords: Savoy cabbage sauce, creamy bacon and mushroom recipe, slow-cooked cabbage dish, hearty comfort food recipe.
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Recipe Information
Ingredients
- 1 head (medium) Savoy cabbage
- 200 grams Bacon
- 250 grams Cremini or button mushrooms
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 large (diced) Yellow onion
- 3 minced Garlic cloves
- 2 cups Chicken or vegetable stock
- 1 cup Heavy cream
- 0.5 cup Dry white wine
- 1 teaspoon (dried) Thyme
- 1 teaspoon (or to taste) Salt
- 0.5 teaspoon (freshly ground, or to taste) Black pepper
- 2 tablespoons (chopped, for garnish) Fresh parsley
Instructions
Prepare the Savoy cabbage by removing any tough outer leaves, then slicing it into thin ribbons. Rinse and set aside.
Clean and slice the mushrooms into even pieces. Set aside.
Cut the bacon into small strips (lardons) and set aside.
In a large heavy-bottomed pot or deep skillet, heat the olive oil and butter over medium heat.
Add the bacon to the pan and cook until crispy, about 5-7 minutes. Remove the bacon with a slotted spoon and set aside, leaving the rendered fat in the pan.
Add the diced onion to the pan and sauté until soft and translucent, about 5 minutes.
Stir in the minced garlic and cook until fragrant, about 1 minute.
Increase the heat to medium-high and add the mushrooms. Cook, stirring frequently, until the mushrooms have browned and released their liquid, about 8-10 minutes.
Deglaze the pan with the white wine, scraping up any browned bits from the bottom. Let the wine simmer for 2-3 minutes to reduce slightly.
Stir in the sliced Savoy cabbage and cook, stirring occasionally, for about 5 minutes. The cabbage will begin to wilt and shrink in volume.
Pour in the chicken or vegetable stock, add the thyme, and return the cooked bacon to the pan. Stir to combine.
Reduce the heat to low, cover the pot, and let the mixture simmer gently for 45-60 minutes, stirring occasionally. The cabbage should become soft and the flavors well integrated.
Pour in the heavy cream and season with salt and pepper to taste. Stir well and let the sauce simmer uncovered for an additional 15-20 minutes to thicken slightly.
Adjust the seasoning if necessary and garnish with freshly chopped parsley before serving.
Nutrition Facts
Calories |
663 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 51.0 g | 65% | |
| Saturated Fat | 23.2 g | 116% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 126 mg | 42% | |
| Sodium | 1634 mg | 71% | |
| Total Carbohydrate | 20.3 g | 7% | |
| Dietary Fiber | 6.4 g | 23% | |
| Total Sugars | 9.8 g | ||
| Protein | 23.8 g | 48% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 117 mg | 9% | |
| Iron | 2.9 mg | 16% | |
| Potassium | 1121 mg | 24% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
