SAUTEED CABBAGE WITH BACON AND CREAM (for twelve)
¼ pound bacon (4 slices), cut crosswise into ½ inch wide pieces
1 small head green cabbage (2 pounds), cored and very thinly sliced
1 teaspoon salt
½ cup heavy cream
freshly ground black pepper
1. Cook bacon in a deep 12 inch heavy skillet over moderately high heat, stirring, until golden, 3 to 4 minutes. Add cabbage and salt and cook over moderate heat, stirring, until cabbage is wilted, about 3 minutes. Add cream, reduce heat to moderately low, cover and cook, stirring occasionally, until cabbage is tender, 10 to 15 minutes more. Season with salt and pepper.
from The Gourmet Cookbook