Red Cabbage with Mushrooms, Nuts and Bacon
"Recipe source: The Complete Irish Pub Cookbook"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (361.7 g)
- Calories 445
- Total Fat - 39.8 g
- Saturated Fat - 4.3 g
- Cholesterol - 13.2 mg
- Sodium - 970.9 mg
- Total Carbohydrate - 18.7 g
- Dietary Fiber - 6.3 g
- Sugars - 7.7 g
- Protein - 8 g
- Calcium - 83.7 mg
- Iron - 1.8 mg
- Vitamin C - 82.3 mg
- Thiamin - 0.2 mg
Step by Step Method
Step 1
Quarter the cabbage lengthwise, discarding core and then slice the leaves horizontally.
Step 2
In a skillet over medium high heat heat the oil and then add the bacon and cook until crisp (5 minutes).
Step 3
Reduce heat to medium and add the onion and thyme and cook for another 5 minutes or until onion is translucent.
Step 4
Stir in mushrooms and cabbage and cook for another 5 minutes or until vegetables begin to soften.
Step 5
Stir in nuts, lemon zest, sea salt, pepper and sugar and cook for another 3-5 minutes. Pour in vegan and broth (or stock), cover and bring to a boil. Reduce heat and simmer for 30 minutes or until cabbage is tender.
Step 6
Stir parsley, salt and pepper and add a pat of butter to dish before serving.
Tips
No special items needed.
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