Warm Red Cabbage with Bacon

Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 77mg
  • Calories: 219
  • Calories from fat: 1%
  • Carbohydrate: 13g
  • Cholesterol: 5mg
  • Fat: 18g
  • Fiber: 5g
  • Iron: 2mg
  • Protein: 5mg
  • Saturated fat: 3g
  • Sodium: 493mg

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

  1. 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.
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