Braised Cabbage with Bacon and Onions
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Savoy cabbage, which is more delicate and mellow than its green cousin, makes a fabulous side dish.
Servings: 6 to 8
Ingredients:
| 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% |
Suggested Recipes
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6 slices bacon, diced
1 onion, thinly sliced
1 savoy cabbage (1-1/2 lb/750 g), cored and thinly sliced
1/4 cup (50 mL) white wine or vegetable stock
1/4 cup (50 mL) whipping cream
1 tbsp (15 mL) cider vinegar
1 tsp (5 mL) caraway seeds
1/4 tsp (1 mL) each salt and pepper
3 tbsp (50 mL) 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.
Tags:
Side Dish; Vegetables; Meat-Pork; Cheese/Other Dairy; One-Pot;
Source
Canadian Living Magazine: December 2007
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