Braised Red Cabbage
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 12
Ingredients
2 small heads red cabbage (4" dia) ¼ cup unsalted butter1 cup chicken Broth½ cup dry red wine2 Tbsp cider vinegar1 tst salt¼ tsp pepper3 Tbsp olive oil9 slices bacon (original recipe called for prosciutto di parma)6 Tbsp parsley½ tsp caraway seed
1. Cut each head of cabbage into 6 wedges, slicing through the root so wedges stay intact
2. Divide butter between two large skillets and melt over medium-high heat. Arrange cabbage wedges in a single layer in the skillets; cook 2 minutes.
3. Add broth wine, vinegar, salt, and pepper; bring to a boil. Reduce heat; cover and simmer until cabbage is tender, about 30 minutes.
4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add 3 slices of bacon; cook until crisp, about 1 minute per side. Place on a paper towels to drain. Repeat. When cool enough to touch, crumble the bacon.
5. Sprinkle cabbage wedges with parsley, caraway seeds, and bacon.
Number of Servings: 12
Recipe submitted by SparkPeople user HILFYCHAN.
2. Divide butter between two large skillets and melt over medium-high heat. Arrange cabbage wedges in a single layer in the skillets; cook 2 minutes.
3. Add broth wine, vinegar, salt, and pepper; bring to a boil. Reduce heat; cover and simmer until cabbage is tender, about 30 minutes.
4. Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Add 3 slices of bacon; cook until crisp, about 1 minute per side. Place on a paper towels to drain. Repeat. When cool enough to touch, crumble the bacon.
5. Sprinkle cabbage wedges with parsley, caraway seeds, and bacon.
Number of Servings: 12
Recipe submitted by SparkPeople user HILFYCHAN.
Nutritional Info Amount Per Serving
- Calories: 234.6
- Total Fat: 18.4 g
- Cholesterol: 29.1 mg
- Sodium: 704.4 mg
- Total Carbs: 8.0 g
- Dietary Fiber: 2.2 g
- Protein: 9.0 g
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