Braised Cabbage with Bacon and Onions
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This recipe makes 8 servings
Nutritional Info |
|
|---|---|
| Per each of 8 servings: about | - |
| cal | 96 |
| pro | 4 g |
| total fat | 6 g |
| sat. fat | 3 g |
| carb | 7 g |
| fibre | 3 g |
| chol | 16 mg |
| sodium | 207 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 4 |
| vit A | 12 |
| vit C | 28 |
| folate | 21 |
Savoy cabbage, which is more delicate and mellow than its green cousin, makes a fabulous side dish.
Ingredients
- 6 slices bacon, diced
- 1 onion, thinly sliced
- 1 (1-1/2lb/750g) Savoy cabbage, cored and thinly sliced
- 1/4 cup white wine or vegetable oil
- 1/4 cup whipping cream
- 1 tbsp cider vinegar
- 1 tsp caraway seeds
- 1/4 tsp salt
- 1/4 tsp pepper
- 3 tbsp finely chopped fresh parsley
Preparation
In Dutch oven, fry bacon over medium-high heat for 3 minutes. Drain off all but 1 tbsp (15 mL) fat. Stir in onion; fry until softened and bacon is cooked but not crisp, about 3 minutes.
Stir in cabbage, wine, cream, vinegar, caraway seeds, salt and pepper. Cover and simmer, stirring often, for 12 minutes.
Stir in parsley; cover and cook until cabbage is tender, about 2 minutes.
Stir in cabbage, wine, cream, vinegar, caraway seeds, salt and pepper. Cover and simmer, stirring often, for 12 minutes.
Stir in parsley; cover and cook until cabbage is tender, about 2 minutes.
Source : Canadian Living Magazine: December 2007
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