Braised Red Cabbage and Bacon

Are you thinking of that next Saint Patrick’s Day dinner? I would suggest colcannon, a comfy potato cabbage side dish, but trying to avoid starch potatoes. Well, here is a dish that delivers cozy warm bacon flavor with the benefits of added nutrition in braised red cabbage. Bacon and cabbage enhanced by tangy mustard and vinegar. So here is to turning that green holiday into a bright purple one!

4 servings

INGREDIENTS:

4 slices thick cure-free bacon, cut into one-inch pieces

1 pound red cabbage, halved, cored

1 teaspoon garlic, minced

½ teaspoon picante Pimenton (or smoked paprika +cayenne pepper)

½ teaspoon sea salt

2 teaspoons Dijon Grain mustard

2 teaspoons apple cider vinegar

¼ teaspoon fresh ground black pepper

DIRECTIONS:

  1. Heat a large skillet over medium heat. Lay the bacon pieces in the warmed skillet. Fry the bacon on both sides. When browned on both sides, remove from the pan to a plate and reserve.

  2. Turn the heat up on the skillet with the bacon fat to medium-high. Meanwhile, cut the cabbage into one-inch pieces. Add the cabbage to the pan and sprinkle with salt. Cover with a lid. Every few minutes, toss the cabbage in the skillet. When tender and lightly browned, about ten minutes, stir in the mustard and vinegar. Taste, Think, Transform with salt, black pepper, and/or vinegar. Serve hot with the reserved bacon pieces.

Braised Red Cabbage and Bacon

Braised Red Cabbage and Bacon
Yield: 4 servings
Author:
Prep time: 10 MinCook time: 30 MinTotal time: 40 Min
Are you thinking of that next Saint Patrick’s Day dinner? I would suggest colcannon, a comfy potato cabbage side dish, but trying to avoid starch potatoes. Well, here is a dish that delivers cozy warm bacon flavor with the benefits of added nutrition in braised red cabbage. Bacon and cabbage enhanced by tangy mustard and vinegar. So here is to turning that green holiday into a bright purple one!

Ingredients

  • 4 slices thick cure-free bacon, cut into one-inch pieces
  • 1 pound red cabbage, halved, cored
  • 1 teaspoon garlic, minced
  • ½ teaspoon picante Pimenton (or smoked paprika +cayenne pepper)
  • ½ teaspoon sea salt
  • 2 teaspoons Dijon Grain mustard
  • 2 teaspoons apple cider vinegar
  • ¼ teaspoon fresh ground black pepper

Instructions

  1. Heat a large skillet over medium heat. Lay the bacon pieces in the warmed skillet. Fry the bacon on both sides. When browned on both sides, remove from the pan to a plate and reserve.
  2. Turn the heat up on the skillet with the bacon fat to medium-high. Meanwhile, cut the cabbage into one-inch pieces. Add the cabbage to the pan and sprinkle with salt. Cover with a lid. Every few minutes, toss the cabbage in the skillet. When tender and lightly browned, about ten minutes, stir in the mustard and vinegar. Taste, Think, Transform with salt, black pepper, and/or vinegar. Serve hot with the reserved bacon pieces.

Nutrition Facts

Calories

66.5

Fat (grams)

2.4 g

Sat. Fat (grams)

0.38 g

Carbs (grams)

10.03 g

Fiber (grams)

2.96 g

Net carbs

7.07 g

Sugar (grams)

4.49 g

Protein (grams)

2.79 g

Sodium (milligrams)

470.15 mg

Cholesterol (grams)

0.16 mg

The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist's advice.

bacon, red cabbage
side dish, Saint Patrick's day
Irish
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Linda HierholzerSIDESComment