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Molly Watson

Wedges of Cabbage

By February 26, 2013

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Seared Cabbage

I like a wedge. With all my local eating ways, I still like the crisp crunch of a wedge of iceberg lettuce with blue cheese dressing at old-school restaurants. Here I cut cabbage into wedges and seared them in a hot pan with bacon fat (any cooking fat or oil will do, but if you have some bacon fat it sure adds great flavor) for lovely browned bits and a tender heart. See more at Seared Cabbage.


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