Down a dose of veggies for breakfast by folding leftovers into scrambled eggs.
2 ounces center-cut bacon
3 cups broccoli florets, halved lengthwise
1 1/2 cups thinly sliced red cabbage
1/2 cup chopped onion
8 garlic cloves, very thinly sliced
1/2 teaspoon caraway seeds
1 tablespoon rice vinegar
1/4 teaspoon freshly ground black pepper
1 tablespoon minced fresh chives
How to Make It
Place bacon in a large skillet over medium heat; cook 6 minutes or until crisp. Remove bacon with a slotted spoon, reserving drippings; drain on paper towels. Finely chop bacon.
Increase heat to medium-high. Add broccoli, cut sides down, to drippings in pan; cook 4 minutes or until browned (do not stir). Add cabbage, onion, and garlic; cook 2 minutes, stirring frequently. Reduce heat to medium; cook 3 minutes or until broccoli is tender. Add caraway seeds; cook 1 minute. Remove from heat; stir in vinegar and pepper. Top with bacon and chives.
The broccoli needed a bit more cooking time than the recipe called for and it still came out a bit on the crunchy side, but I didn't just use the florets and included some stem pieces. The flavors were great - even my picky teen liked it. Will definitely make again.
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