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Ingredientes
- 1 Tbsp. grape seed oil
- 1 c. diced onion
- 1 x garlic clove chopped
- 2 lb shredded cored red cabbage about 16 c.
- 1 c. water
- 1/4 c. white wine vinegar
- 3 Tbsp. sugar
- 1 tsp fennel seeds
- 1 1/2 tsp salt
- 2 slc bacon cut in quarters
Direcciones
- Heat the oil in a 5-qt Dutch oven over medium heat. Add in the onion and cook, stirring occasionally, till tender, about 5 min. Add in the garlic and continue to cook 1 minute. Stir in the cabbage, water, vinegar, sugar, fennel seeds and salt. Add in the bacon.
- Bring to a boil then reduce the heat, and simmer, covered, till very tender, about 2 hrs. Check the cabbage periodically and stir. If the cabbage looks dry, add in a bit more water. Adjust the seasoning.
- Cold thoroughly, then chill the cabbage overnight. Reheat over low heat before serving.
- This recipe yields 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 160g | |
| Recipe makes 8 servings | |
| Calories 85 | |
| Calories from Fat 31 | 36% |
| Total Fat 3.41g | 4% |
| Saturated Fat 1.12g | 4% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 516mg | 22% |
| Potassium 206mg | 6% |
| Total Carbs 12.18g | 3% |
| Dietary Fiber 2.7g | 9% |
| Sugars 8.57g | 6% |
| Protein 2.27g | 4% |
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