Baked Cabbage 'n Carrots
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 10
Ingredients
Heat Oven to 350.
In a hot dutch oven brown and crisp the bacon. While waiting for bacon, slice the onion very thinly, I julianne mine.
Remove the bacon from the pan, drain on paper towel and toss in the onions, carrots and garlic into the pan to sautee.
Remove core and chop the cabbage.
Break up the bacon and add bacon and cabbage to the pan, mixing well to coat. Salt and pepper to taste. I sometimes add celery seed .
Add a can of light beer and mix again. Bring to low simmer and remove from heat. Cover and place in oven for 1/2 hour to 45 minutes until it's almost at the level of tenderness that you prefer. Remove cover last 15 minutes to lightly brown cabbage.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SCHANY.
6-8 pieces of bacon1 large onion- I use bermudas or a red onion- juliannedabout 25-28 baby carrots2 tsp chopped garlic1 Lg CabbageSalt Peper to tasteCeley seed optional1 12 oz can of light beer
Heat Oven to 350.
In a hot dutch oven brown and crisp the bacon. While waiting for bacon, slice the onion very thinly, I julianne mine.
Remove the bacon from the pan, drain on paper towel and toss in the onions, carrots and garlic into the pan to sautee.
Remove core and chop the cabbage.
Break up the bacon and add bacon and cabbage to the pan, mixing well to coat. Salt and pepper to taste. I sometimes add celery seed .
Add a can of light beer and mix again. Bring to low simmer and remove from heat. Cover and place in oven for 1/2 hour to 45 minutes until it's almost at the level of tenderness that you prefer. Remove cover last 15 minutes to lightly brown cabbage.
Serving Size: Makes 10 1 cup servings
Number of Servings: 10
Recipe submitted by SparkPeople user SCHANY.
Nutritional Info Amount Per Serving
- Calories: 84.1
- Total Fat: 2.9 g
- Cholesterol: 4.3 mg
- Sodium: 118.2 mg
- Total Carbs: 10.4 g
- Dietary Fiber: 3.6 g
- Protein: 3.8 g
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