Warm Red Cabbage with Bacon

Recipe from

Real Simple

Nutritional Information

Calcium 77 mg
Calories 219
Caloriesfromfat 1 %
Carbohydrate 13 g
Cholesterol 5 mg
Fat 18 g
Fiber 5 g
Iron 2 mg
Protein 5 mg
Satfat 3 g
Sodium 493 mg

Ingredients

2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/3 cup walnuts
3 strips bacon
1 small head red cabbage (1 pound), shredded
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 bunch frisee or chicory, torn into bite-size pieces (3 cups)

Preparation

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.

Note:

Kay Chun,

May 2003
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