Pan Braised Red Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
0.50 tsp Pepper, black 1 tsp Salt 1 clove Garlic 1 serving Garlic, minced in jar (1/2 tsp= 1 clove) 3 tbsp Pompeian Gourmet Red Wine Vinegar 1tbsp 6 cup, chopped Cabbage, red, fresh 4 serving Smithfield Bacon, Thick Cut (1 Slice) 1 cup, chopped Onions, raw
1. Remove the cabbage core and discard.
2. Slice the cabbage into 1 to 2-inch pieces.
3. Fry bacon in a large skillet until crisp. Set aside on a paper towel lined plate.
4. Reserve about 2-4 tablespoons of the bacon grease in the pan.
5. Add the diced onion to the pan; Stir.
6. Add red wine vinegar and deglaze over medium-high heat until onions are softened.
7. Add the chopped cabbage and minced garlic. Toss and stir constantly until cabbage begins to wilt (about 5 minutes).
8. Add salt and pepper. Add crumbled bacon. Mix well.
9. Reduce heat to low. Cover and simmer 20 minutes
10. Crumble crisp bacon into the cooked cabbage and stir to combine.
11. Serve.
Serving Size: 1 cup
2. Slice the cabbage into 1 to 2-inch pieces.
3. Fry bacon in a large skillet until crisp. Set aside on a paper towel lined plate.
4. Reserve about 2-4 tablespoons of the bacon grease in the pan.
5. Add the diced onion to the pan; Stir.
6. Add red wine vinegar and deglaze over medium-high heat until onions are softened.
7. Add the chopped cabbage and minced garlic. Toss and stir constantly until cabbage begins to wilt (about 5 minutes).
8. Add salt and pepper. Add crumbled bacon. Mix well.
9. Reduce heat to low. Cover and simmer 20 minutes
10. Crumble crisp bacon into the cooked cabbage and stir to combine.
11. Serve.
Serving Size: 1 cup
Nutritional Info Amount Per Serving
- Calories: 79.9
- Total Fat: 3.5 g
- Cholesterol: 10.0 mg
- Sodium: 559.2 mg
- Total Carbs: 9.1 g
- Dietary Fiber: 2.4 g
- Protein: 3.6 g
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