Brown is the New Butter
The way to elevate butter to nirvana status is to turn it into brown butter. With a rich nuttiness and the color of hazelnuts, brown butter (also called beurre noisette) is a versatile ingredient that...
This wintery dish is more of a warm salad, versus a cabbage side dish. Cabbage should be cooked to the point where it still has good crunch in texture and a bit of a chew. Using two kinds of cabbage also creates color and texture in this recipe, as green cabbage cooks faster than the purple. You can substitute pork belly for the bacon, or leave the meat off entirely.
Ingredients
SERVINGS: 4 Serving(s)
- ¼ pound bacon
- 2½ tablespoons brown butter (directions at right)
- ½ cup onion, very thinly sliced
- 2 cups green cabbage, sliced into ½-inch wide slices
- 2 cups purple cabbage, sliced into ½-inch wide slices
- ¾ to 1 teaspoon apple cider vinegar
- Salt and pepper, to taste
Preparation
Cut bacon into 1-inch pieces. Cook in a skillet over medium heat, turning occasionally, until crisp. Remove from pan, blot with paper towels to remove as much grease as possible. Set aside.
Make brown butter. In a large, heavy skillet, add strained brown butter and onion. Cook on low until onions are tender and translucent.
Turn heat to high. When pan is very hot, add cabbages. Cook on high for 3 minutes, turning mixture over so it cooks evenly. Add salt and pepper, to taste. Be careful not to overcook. Add apple cider vinegar and mix. Put on serving dish and garnish with bacon.
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Oatmeal Sandwich Cookies with Brown Butter Cream Cheese Filling
These cookies are great for holiday cookie exchanges, potlucks or as anytime treats. Brown butter in the cream cheese filling is a delightful twist.
