2 Bacon Slices
1 Cup Chopped Onion
6 Cups Shredded Red Cabbage
2 Cups Sliced Ripe Red-Skinned Plums -- (About 6 Medium)
1/2 Cup Balsamic Vinegar
1/2 Teaspoon Caraway Seeds
3 Tablespoons Sugar
1/2 Teaspoon Black Pepper
Preparation Method :
1. Cook bacon in a large nonstick skillet over medium heat until crisp.
2. Remove bacon from skillet; crumble.
3. Add onion to bacon drippings in skillet; sauté 5 minutes.
4. Add cabbage, plums, vinegar, and caraway seeds; reduce heat, and cook 20 minutes until cabbage is tender, stirring occasionally.
5. Add bacon, sugar, and pepper; cook an additional 10 minutes.
Yield: 4 servings (serving size: 1 cup)
CALORIES 150 (16% from fat);
FAT 2.7g (sat 0.7g,mono 1.2g,poly 0.5g);
IRON 1.1mg;
CHOLESTEROL 4mg;
CALCIUM 69mg;
CARBOHYDRATE 31.1g;
SODIUM 96mg;
PROTEIN 3.9g; FIBER 4.8g
To complement the reddish-purple hue of the cabbage, select a red-skinned plum, such as Santa Rosa, or a deep-purple to black-skinned variety, such as Friar. Serve with ham, pork loin, or roast chicken.
Source : "Cooking Light, JULY 1998"
Formatted by : Chupa Babi
* Exported from MasterCook *
