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Pan-Fried Cabbage with Bacon & Shallot
Pan-Fried Cabbage with Bacon & Shallot
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From: EatingWell.com, December 2017
Of all the vegetables in the supermarket, cabbage gives you some of the best value for your dollar. It's inexpensive and low in calories, but packed with nutritional benefits (vitamin C, fiber, cancer-fighting phytochemicals). This easy vegetable side dish gets a boost of flavor from shallot, caraway seeds and a delicious finish of crisp bacon.
- By: Carolyn Casner EatingWell Recipe Developer & Tester
Ingredients 6 servings
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Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
- 3 slices bacon (about 2 ounces)
- 1 large shallot, sliced
- 2 cloves garlic, minced
- ½ teaspoon caraway seeds
- 6 cups thinly sliced green cabbage (12 ounces)
- 4 ounces carrots, halved lengthwise and cut on the diagonal (1 cup)
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon cider vinegar
- ½ teaspoon ground pepper
- ¼ teaspoon salt
Preparation
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Prep
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Ready In
- Cook bacon in a large skillet over medium heat until crisp, 6 to 7 minutes. Transfer to a paper towel-lined plate. When cool enough to handle, crumble.
- Add shallot to the pan and cook, stirring, until starting to brown, 1½ to 2 minutes. Add garlic and caraway; cook, stirring, until fragrant, 30 to 60 seconds. Add cabbage, carrots, oil, vinegar, pepper and salt; cook, stirring, until tender, 4 to 6 minutes. Remove from heat and stir in the crumbled bacon.
- Serving size: about ⅔ cup
- Per serving: 76 calories; 4 g fat(1 g sat); 2 g fiber; 8 g carbohydrates; 3 g protein; 36 mcg folate; 4 mg cholesterol; 3 g sugars; 0 g added sugars; 3,314 IU vitamin A; 28 mg vitamin C; 41 mg calcium; 1 mg iron; 192 mg sodium; 237 mg potassium
- Nutrition Bonus: Vitamin A (66% daily value), Vitamin C (47% dv)
- Carbohydrate Servings: ½
- Exchanges: 1½ vegetable, 1 fat
