Baked Cabbage
1/2 pound bacon, cut crosswise into 1/2" wide strips
12 oz cabbage, thinly sliced or shredded
1 small leek (white and pale green parts only), thinly sliced
1/2 C water
4 t chopped fresh parsley
4 t chopped green onions
1 T olive oil
1/2 C whole wheat breadcrumbs
Preheat oven to 375 degrees F.
Place bacon in heavy large pot over medium-high heat. Saut� until fat begins to
render and bacon begins to brown. Add cabbage and leek. Saut� until cabbage
wilts. Add water; bring to boil. Cover pot, reduce heat to medium and simmer
until cabbage is tender. Uncover, increase heat and boil until all liquid
evaporates, stirring often. Mix in parsley and green onions. Season with salt
and pepper. Transfer to 6" glass pie dish.
Melt butter in heavy medium skillet over medium-low heat. Add breadcrumbs; stir
until crisp. sprinkle breadcrumbs over cabbage mixture. Bake until heated
through, about 10 minutes
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