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Wilted Cabbage Salad With Bacon
1 cabbage, shredded.
1/4 lb. bacon
2 c. onion, chopped
1 clove garlic, chopped
1/2 c. white-wine tarragon vinegar
Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp. Cut up the onion and garlic and fry them in the bacon fat. When they are brown, pour in the vinegar. Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it. The cabbage doesn't cook, but it wilts a little under the hot vinegar. Makes 8 servings.
The cucumber is ".... about as close to neutrality as a vegetable can get without ceasing to exist."
Waverley Root
CHANTERELLE: A delicate, yellow-orange, trumpet shaped mushroom, with a mild, nutty/apricot flavor. They should be cooked over low heat. These trumpet shaped fungi are highly regarded mushrooms favored for their gold to yellow color, and rich flavor, ranging from apricot to earthier tasting. Chanterelles are best eaten fresh, although they are also available dried or canned.
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