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Photo:Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Active Time:30 minsTotal Time:1 hrServings:8Jump to Nutrition Facts
Active Time:30 minsTotal Time:1 hrServings:8
Active Time:30 mins
Active Time:
30 mins
Total Time:1 hr
Total Time:
1 hr
Servings:8
Servings:
8
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients6center-cut bacon slices, cut into 1-inch pieces3tablespoonsunsalted butter1headred cabbage, cored and cut into 1/2-inch shreds (10 cups)2cupssliced yellow onion3cupsunsalted chicken stock3tablespoonswhole-grain mustard2tablespoonscider vinegar½teaspoonground pepper¼teaspoonsalt2tablespoonschopped fresh parsley
Cook Mode(Keep screen awake)
Ingredients
6center-cut bacon slices, cut into 1-inch pieces
3tablespoonsunsalted butter
1headred cabbage, cored and cut into 1/2-inch shreds (10 cups)
2cupssliced yellow onion
3cupsunsalted chicken stock
3tablespoonswhole-grain mustard
2tablespoonscider vinegar
½teaspoonground pepper
¼teaspoonsalt
2tablespoonschopped fresh parsley
DirectionsHeat a large Dutch oven over medium-high heat. Add bacon; cook, stirring often, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the drippings in the pot.Add butter to the pot. Add cabbage and onion, stirring to melt the butter and coat the vegetables. Cook over medium-high heat, stirring occasionally, until the vegetables are wilted, 6 to 8 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanAdd stock, mustard, vinegar, pepper and salt; stir to combine, scraping to release any browned bits from the bottom of the pot. Bring to a boil over medium-high heat; cover and reduce heat to medium. Cook, undisturbed, until the cabbage is tender but still has some texture, about 30 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanUncover and cook over medium heat, stirring occasionally, until most of the liquid has evaporated and any liquid that remains is a saucy consistency, about 15 minutes. Stir in parsley. Transfer to a serving bowl and top with the reserved bacon. Serve hot.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanOriginally appeared: EatingWell.com, January 2023
Directions
Heat a large Dutch oven over medium-high heat. Add bacon; cook, stirring often, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the drippings in the pot.Add butter to the pot. Add cabbage and onion, stirring to melt the butter and coat the vegetables. Cook over medium-high heat, stirring occasionally, until the vegetables are wilted, 6 to 8 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanAdd stock, mustard, vinegar, pepper and salt; stir to combine, scraping to release any browned bits from the bottom of the pot. Bring to a boil over medium-high heat; cover and reduce heat to medium. Cook, undisturbed, until the cabbage is tender but still has some texture, about 30 minutes.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina BrockmanUncover and cook over medium heat, stirring occasionally, until most of the liquid has evaporated and any liquid that remains is a saucy consistency, about 15 minutes. Stir in parsley. Transfer to a serving bowl and top with the reserved bacon. Serve hot.Photographer: Stacy K. Allen. Food Stylist: Ana Kelly, Prop Stylist: Christina Brockman
Heat a large Dutch oven over medium-high heat. Add bacon; cook, stirring often, until crispy, about 8 minutes. Transfer to a paper-towel-lined plate with a slotted spoon, reserving the drippings in the pot.
Add butter to the pot. Add cabbage and onion, stirring to melt the butter and coat the vegetables. Cook over medium-high heat, stirring occasionally, until the vegetables are wilted, 6 to 8 minutes.
Add stock, mustard, vinegar, pepper and salt; stir to combine, scraping to release any browned bits from the bottom of the pot. Bring to a boil over medium-high heat; cover and reduce heat to medium. Cook, undisturbed, until the cabbage is tender but still has some texture, about 30 minutes.
Uncover and cook over medium heat, stirring occasionally, until most of the liquid has evaporated and any liquid that remains is a saucy consistency, about 15 minutes. Stir in parsley. Transfer to a serving bowl and top with the reserved bacon. Serve hot.
Originally appeared: EatingWell.com, January 2023
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Nutrition Facts(per serving)122Calories7gFat11gCarbs5gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
