If you are unable to find any hard apple cider, which contains alcohol, try a late-harvest wine or regular apple cider, adding 1 tbsp more cider vinegar to the recipe.
- Portion size 10 servings
- Credits : Canadian Living Magazine: December 2011
MethodIn large Dutch oven, melt butter over medium-high heat; cook bacon until fat begins to render, about 2 minutes.
Add onion; cook, stirring occasionally, until bacon is crispy and onion is softened, 8 to 10 minutes.
Add cabbage, apple, cider, vinegar, mustard seeds, salt and pepper; cook over medium heat until cabbage is slightly wilted, 5 to 7 minutes.
Cover and reduce heat to low; cook, stirring occasionally, until apple and cabbage are tender and almost no liquid remains, 40 to 50 minutes. (Make-ahead: Let cool; refrigerate in airtight container for up to 2 days. Reheat over medium heat, about 10 minutes.)
Nutritional facts Per serving: about
- Sodium 229 mg
- Protein 3 g
- Calories 135.0
- Total fat 10 g
- Potassium 181 mg
- Cholesterol 20 mg
- Saturated fat 6 g
- Total carbohydrate 9 g
- Iron 3.0
- Folate 13.0
- Calcium 4.0
- Vitamin A 5.0
- Vitamin C 38.0