| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Cooking rig, New text im | 1 | Servings | ||
INGREDIENTS
| 2 | T | Olive oil |
| 6 | oz | Good quality bacon |
| 2 | c | Peeled celery root, julienne |
| 2 | c | Carrots, julienne |
| 3 | Cloves garlic- thinly | |
| sliced lengthwise | ||
| 4 | c | Thinly sliced green or Napa |
| cabbage | ||
| Salt and freshly ground | ||
| pepper | ||
| Tarragon or other herb | ||
| vinegar | ||
| Garnish | ||
| 3 | T | Chopped parsley and chopped |
| chives if des |
INSTRUCTIONS
In a large heavy skillet, preferably cast iron, heat the oil over moderately high heat. Add the bacon and cook until browned and crisp. Remove and drain on paper towels. Pour off and discard all but 2 tablespoons of fat remaining in pan. Add the celery root, carrots and garlic and saute until crisp tender and lightly browned. Remove and keep warm. Add the cabbage and saute quickly (2 minutes or so) until cabbage is bright green but still crisp. Add celery root mixture and bacon and toss quickly with the cabbage. Season to taste with salt, pepper and vinegar and serve immediately. Garnish with chopped parsley and chives. Yield: 4 to 6 servings Recipe By : COOKING RIGHT SHOW #CR9630 Posted to MC-Recipe Digest V1 #230 Date: Mon, 30 Sep 1996 05:02:17 -0400 (EDT) From: Bill Spalding <billspa@icanect.net>
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Nutrition (calculated from recipe ingredients)
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Calories: 372
Calories From Fat: 245
Total Fat: 27.8g
Cholesterol: 0mg
Sodium: 490.4mg
Potassium: 1044.6mg
Carbohydrates: 30.9g
Fiber: 10g
Sugar: 15.1g
Protein: 3.9g