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· 6 slices thick cut bacon• cut into 1/4" lardons,(thin strips)
· 1/2 head savoy cabbage, thinly sliced
· 2 apples, cut into 1/4" slices
· 1/2 teaspoon freshly picked thyme
· 1/2 - 1 cup apple cider
· Salt and pepper


Render bacon in a large sauté pan until it begins to brown.

Put apples in the pan and allow them to brown with the bacon.

Add the cabbage on high heat and season with salt.

Add the thyme, toss, lower the heat and allow the cabbage to wilt.

When cabbage is soft add the apple cider to the pan, turn the heat back to high and reduce the cider.

Crack some fresh black pepper and serve.

October New Amsterdam Market recipes, generously provided by Caroline Fidanza   ( )


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