Worcestershire and Smoked Pepper Savoy Cabbage
Serves 6-8 as a side
2-3 TB olive oil
1 large head savoy cabbage, outer leaves removed and washed
½ cup Bourbon Barrel Aged Worcestershire Sauce
2 tsp Bourbon Smoked Salt
2 tsp Bourbon Smoked Pepper
3 TB butter, cut into pieces
Method
1 Heat a large frying pan over med-high heat with the olive oil. Take the outer leaves of cabbage and roll them up like a cigar. Finely slice it to make thin ribbons. Cut the remaining head of cabbage in half, cut out the core and finely slice it. Add the cabbage to the frying pan, sautéing for 4 minutes and tossing occasionally.
2 Add the worcestershire sauce and smoked salt and pepper. Toss to thoroughly combine. Continue cooking for another 4 minutes, tossing more frequently so it doesn’t burn. Cook until cabbage has mellowed and softened a bit, but still has a little bite. Remove from heat and add the butter. Pour onto serving platter and serve immediately.