Braised Cabbage with Bacon and Onions

Braised Cabbage with Bacon and Onions 150 Image by: Braised Cabbage with Bacon and Onions 150 Author: Canadian Living

Savoy cabbage, which is more delicate and mellow than its green cousin, makes a fabulous side dish.

  • Portion size 8 servings
  • Credits : Canadian Living Magazine: December 2007

Ingredients

  • 6 bacon diced
  • 1 onion thinly sliced
  • 1 (1-1/2lb/750g) Savoy cabbage cored and thinly sliced
  • 1/4 cup white wine or vegetable stock
  • 1/4 cup whipping cream
  • 1 tablespoon cider vinegar
  • 1 teaspoon caraway seeds
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 3 tablespoons finely chopped fresh parsley

Method

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.

Nutritional facts Per each of 8 servings: about

  • Sodium 207 mg
  • Protein 4 g
  • Calories 96.0
  • Total fat 6 g
  • Cholesterol 16 mg
  • Saturated fat 3 g
  • Total carbohydrate 7 g

%RDI

  • Iron 4.0
  • Fibre 0.0
  • Folate 21.0
  • Sodium 0.0
  • Sugars 0.0
  • Calcium 4.0
  • Protein 0.0
  • Calories 0.0
  • Total fat 0.0
  • Vitamin A 12.0
  • Vitamin C 28.0
  • Potassium 0.0
  • Cholesterol 0.0
  • Saturated fat 0.0
  • Total carbohydrate 0.0
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Braised Cabbage with Bacon and Onions

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