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Ingredientes
- 4 x onions halved lengthwise
- Â Â and thinly sliced
- 1 pkt Ives vegetarian Canadian bacon cut into thin
- Â Â strips (*)
- 8 x garlic cloves chopped
- 5 x dry chile peppers (1 1/2-inch )
- 1/2 c. vegetable broth
- 1 Tbsp. extra virgin olive oil
- 2 lb Savoy cabbage cored and shredded
- 1 Tbsp. sugar
- 6 x canned plums tomatoes liquid removed and minced
- Â Â (reserve 2/3 c. of the juice)
- 3 Tbsp. balsamic vinegar plus 2 Tbsp.
- Â Â to finish
- 1/2 c. broth
- 1/2 tsp dry oregano crumbled chopped
- Â Â parsley for garlic
Direcciones
- * Adapted to lf by Tina Bell
- In a heavy kettle, cook the onions with the Ives vegetarian Canadian bacon, garlic and chilies in 1/2 c. broth over moderately low heat.
- Stir till they are softened. Add in the cabbage and saute/fry it over moderately high heat, stirring, for 3 min. Add in the sugar, the tomatoes with the reserved juice, 3 Tbsp. of the vinegar, the 2nd 1/2 c. broth and the oregano. Bring the mix to a boil, simmer it, covered for 15 min.
- Let the mix cold to hot, uncovered, and stir in the remaining 1 Tbsp. extra virgin olive oil, and the remaining 2 Tbsp. vinegar. Season to taste. Transfer the cabbage mix to a serving dish and sprinkle it with the parsley.
- Yield: 6 servings
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 2218g | |
| Calories 723 | |
| Calories from Fat 147 | 20% |
| Total Fat 16.81g | 21% |
| Saturated Fat 2.52g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1127mg | 47% |
| Potassium 4372mg | 125% |
| Total Carbs 136.11g | 36% |
| Dietary Fiber 40.3g | 134% |
| Sugars 69.37g | 46% |
| Protein 29.03g | 46% |
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