Old-World Cabbage and Onions with Bacon

To shred cabbage, start by slicing the head into fourths; remove core of each wedge. Then turn over and thinly slice into shreds using a sharp knife.


4 servings (serving size: 1/2 cup)

Recipe from

Oxmoor House

Nutritional Information

Calories 77
Caloriesfromfat 0.0 %
Fat 2 g
Satfat 0.6 g
Monofat 0.0 g
Polyfat 0.0 g
Protein 3.5 g
Carbohydrate 13.1 g
Fiber 4 g
Cholesterol 3 mg
Iron 0.9 mg
Sodium 220 mg
Calcium 69 mg


2 bacon slices
1 cup thinly sliced Vidalia or other sweet onion
5 cups shredded cabbage
1 teaspoon
1/4 teaspoon salt
1/8 teaspoon pepper


1. Cook bacon in a large nonstick skillet over medium-high heat until crisp; remove bacon from pan, reserving 1 tablespoon drippings in pan. Crumble bacon.

2. Add onion to hot drippings; sauté 5 minutes or until tender. Add cabbage and sweetener; sauté 10 minutes. Stir in reserved bacon, salt, and pepper; remove from heat. Cover; let stand 2 minutes.

carbo rating: 9