Red Cabbage with Mushrooms, Nuts and Bacon
Created by ellie on September 18, 2022
- Servings: 4
- Prep Time: 15m
- Cook Time: 30m
- Recipe #39550
Ingredients
- 1/2 red cabbage
- 2 tablespoons canola oil
- 6 bacon strips, cut into bite-size pieces
- 1 onion, chopped
- 2 teaspoons thyme leaves (fresh)
- 2 1/2 cups cremona mushrooms, chopped
- 1/2 cup hazelnut, chopped
- 1 lemon, zest only (grated)
- 1 teaspoon sea salt flakes
- 1/2 teaspoon pepper
- 1/2 teaspoon sugar
- 2 tablespoons apple cider vinegar
- 1 cup beef broth or meat stock
- 1/2 cup parsley, chopped
- Butter
How to Make
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Step 1: Quarter the cabbage lengthwise, discarding core and then slice the leaves horizontally.
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Step 2: In a skillet over medium high heat heat the oil and then add the bacon and cook until crisp (5 minutes).
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Step 3: Reduce heat to medium and add the onion and thyme and cook for another 5 minutes or until onion is translucent.
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Step 4: Stir in mushrooms and cabbage and cook for another 5 minutes or until vegetables begin to soften.
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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.
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Step 6: Stir parsley, salt and pepper and add a pat of butter to dish before serving.
Nutritional Facts
- 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