Yes, indeed, necessity is the mother of invention. I’m usually prepared with dinner options, but sometimes, I open the fridge and think “Doh!” Maybe I forgot to thaw the ground bison or I’m fresh out of coconut milk for the curry. But without those lapses in preparedness, I’d never come up with wack-a-doodle random recipes like this one. And that would be too bad, ’cause it’s easy and surprisingly good.
I’ve been really enjoying simple food lately. Sure, I can get all gourmet with the best of ‘em—I love complicated recipes and flavors. But something about watching this dish come together against the odds with only real food components was reaffirming for me that this way of eating is deeply, truly right. Why did I ever think otherwise?
Cabbage Hash with Chicken and Bacon
1/2 lb. bacon, diced
1 small onion, sliced thinly
2 garlic cloves, minced
4 cups shredded leftover chicken, or approximately 3 breasts or 4-5 thighs
1 small cabbage, sliced thinly into ribbons
4 small (or 2 large) turnips, grated
• Cook bacon over medium-high heat in large skillet (if your chicken is raw, add it now). When fat has rendered, add onion, cooking until translucent, 3-4 minutes. Stir in garlic until fragrant, about 30 seconds. Add the cooked chicken, cabbage, and turnip and continue cooking mixture until cabbage is softened but still al dente, about 10 minutes. Adjust seasoning with S&P to taste and serve.
NOTES: Sausage would be great in place of the bacon. I’m also willing to bet that radishes or rutabaga would sub for the turnip just fine.