RED CABBAGE WITH BACON RECIPE: HOW TO MAKE IT
If you’ve braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. —Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Total Time 25 minutes
Prep Time 10 minutes
Cook Time 15 minutes
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.
Nutrition Facts : Calories 188 calories, FatContent 9g fat (3g saturated fat), CholesterolContent 15mg cholesterol, SodiumContent 635mg sodium, CarbohydrateContent 23g carbohydrate (15g sugars, FiberContent 3g fiber), ProteinContent 6g protein.
BRAISED RED CABBAGE RECIPE - BBC GOOD FOOD
This low-fat Christmas side dish is the perfect sweet-savoury combination. Or try one of our simple twists using preserved lemon, ginger wine and bacon
Provided by Cassie Best
Categories Side dish
Total Time 2 hours 20 minutes
Prep Time 10 minutes
Cook Time 2 hours 10 minutes
Yield 8
Number Of Ingredients 7
Steps:
- Quarter the red cabbage and remove the core, then finely shred. Tip into a large pan with the red onion, brown sugar, cider vinegar, red wine, butter and cinnamon stick and season well. Bring to a simmer, then cover with a lid, lower the heat and cook for 1 1/ 2 hrs, stirring every so often. Remove the lid and continue cooking for 30 mins until tender. Will keep for two days, or can be frozen for two months. Reheat until piping hot.
Nutrition Facts : Calories 87 calories, FatContent 1 grams fat, SaturatedFatContent 1 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 12 grams sugar, FiberContent 3 grams fiber, ProteinContent 1 grams protein, SodiumContent 0.1 milligram of sodium
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CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
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Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
CABBAGE AND BACON RECIPE | JAMIE OLIVER VEGETABLE RECIPES
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Total Time 15 minutes
Cuisine https://schema.org/GlutenFreeDiet
Calories 174 calories per serving
- Pour the stock into a large pan, then add bacon and pick in the thyme leaves. Place over a medium heat and bring to the boil.
- Meanwhile, discard the tatty outer leaves from the cabbage, then halve and very finely slice the rest, discarding the tough core.
- Once boiling, add the cabbage to the stock, mix well, pop the lid on and boil furiously for 5 minutes.
- Turn the heat down to a simmer and continue to cook until the cabbage is a pleasure to eat, topping up with a little extra stock or water, if needed.
- Add the butter and a good lug of extra virgin olive oil, season to taste with sea salt and black pepper, then serve immediately.
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