Red Cabbage with Mushrooms, Nuts and Bacon
"Recipe source: The Complete Irish Pub Cookbook"
- 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
Quarter the cabbage lengthwise, discarding core and then slice the leaves horizontally.
In a skillet over medium high heat heat the oil and then add the bacon and cook until crisp (5 minutes).
Reduce heat to medium and add the onion and thyme and cook for another 5 minutes or until onion is translucent.
Stir in mushrooms and cabbage and cook for another 5 minutes or until vegetables begin to soften.
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.
Stir parsley, salt and pepper and add a pat of butter to dish before serving.
No special items needed.