4 bacon slices
1 teaspoon caraway seeds (optional
3 tablespoons cider vinegar (or any vinegar)
2 teaspoons honey
½ teaspoon salt
½ teaspoon (freshly ground) black pepper
6 cups very thinly sliced green cabbage (or a mix of green and purple)
1 bunch green onions
Put the bacon in a wide, deep pot over medium heat, and cook until it is crisp; set aside on an absorbent surface.
Remove all but 2 tablespoons fat from the skillet, and add caraway seeds. Cook, stirring once or twice, about 1 minute, or until aromatic. Add cider, honey, salt and pepper and about half the cabbage. Cook, stirring occasionally, until cabbage is barely softened, about 3 minutes.
As cabbage cooks, mince green onions (discard root and any wilted tops).
Add remaining cabbage and green onions, and cook 2 more minutes, stirring occasionally, or until done to desired tastes. Crumble bacon, and stir into cabbage and serve.
Serves 4.
Nutrition data per serving: 198 calories, 6 grams protein, 19 grams carbohydrate, 6 grams fiber, 10 grams fat, 542 milligrams sodium.
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