Seared Cabbage with Feta Cream, Bacon, and Jicama Slaw
INGREDIENTS
4 slices bacon, diced
4 oz feta, drained
4 oz sour cream
1 green cabbage
1 jicama
1 jalapeño
5 stems cilantro, leaves only
apple cider vinegar, to taste
salt and pepper, to taste
DIRECTIONS
I. render bacon in a skillet until crisp, drain and reserve bacon fat.
II. in a food processor blend the feta and sour cream until smooth
III. peel the jicama and compost the peelings. using a mandoline attached with a julienne blade slice about 1 cup worth of jicama. alternatively, you can julienne the jicama by hand. place the sliced jicama into a bowl with ice water and allow to chill
IV. slice half the jalapeño thinly on the mandoline or by hand
V. cut the cabbage into eight wedges and compost the core. remove any loose leaves and compost them or use them for a different dish
VI. brush the cabbage with the reserved bacon fat and season to taste with salt and pepper
VII. sear the first side until slightly charred. flip gently using a spatula and cover. allow to cook on low for about three to five minutes or until knife tender
VIII. drain the jicama and place in a bowl with the jalapeños and cilantro leaves. season to taste with salt, pepper, and apple cider vinegar
IX. to serve, place feta cream into a shallow bowl. make a mound with the jicama slaw and rest cabbage slightly on top of the slaw. serve immediately.
CHEF notes
N°1 if making a vegetarian version, substitute the bacon for mushrooms seared in olive oil and use olive oil in place of bacon fat.
N°2 some like it hot. if you prefer a less spicy dish you can add less slice jalapeños or remove the seeds before slicing. alternatively, if you wish to add more heat, slice and add more jalapeños.
N°3 when checking for doneness on the cabbage be sure to check the thickest part of the ribs on your cabbage as they take the longest to cook.
“Consuming raw or undercooked meats, poultry, seafood, shellfish, or eggs may increase your risk of foodborne illness, especially if you have certain medical conditions.”
