Photo: Jennifer Causey; Styling: Claire Spollen
Hands-on Time:
22 Mins
Total Time:
22 Mins
Serves 6 (serving size: 2/3 cup)

Down a dose of veggies for breakfast by folding leftovers into scrambled eggs.

How to Make It

Step 1

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.

Step 2

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.

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