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Ingredientes
- 1 head cabbage - (2 to 2 1/2 lbs) see * Note
- 1/4 lb bacon - (4 or possibly 5 slices)
- 1/4 c. cider vinegar
- 1/2 tsp sugar Salt to taste
Direcciones
- * Note: When you buy cabbage, look for crisp, hard, heavy heads with good color. Avoid those with blemishes or possibly loose leaves.
- Using a small paring knife, cut the core out of the cabbage head. Separate the leaves. Cut the thick center core from each leaf and tear the leaves into large bite-size pcs. Set aside.
- Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pcs.
- Bring a large pot of water to a boil. Heat a skillet over medium heat, and when it feels warm - put your hand about 1 inch from the bottom of the skillet to check the heat - spread the pcs of bacon over the bottom of the skillet. Cook the bacon, using a fork to move it around, till the pcs are golden, 5 to 7 min. Remove the bacon to paper towels to drain and blot it to remove any fat.
- Strain the bacon fat, reserving 4 Tbsp.. In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 tsp. salt. Set aside.
- Plunge the cabbage into the boiling water and blanch for 12 seconds. Immediately drain the cabbage and toss it in a bowl with the bacon pcs and the sugar mix. Salt to taste, mix well and serve.
- This recipe yields 4 servings.
- NOTES :
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 48g | |
| Recipe makes 4 servings | |
| Calories 136 | |
| Calories from Fat 115 | 85% |
| Total Fat 12.79g | 16% |
| Saturated Fat 4.25g | 17% |
| Trans Fat 0.0g | |
| Cholesterol 19mg | 6% |
| Sodium 238mg | 10% |
| Potassium 80mg | 2% |
| Total Carbs 1.08g | 0% |
| Dietary Fiber 0.2g | 1% |
| Sugars 0.21g | 0% |
| Protein 3.42g | 5% |
