Red Cabbage, Green Apples, And Crisp Bacon
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| 1 | Servings | |||
INGREDIENTS
| 1/2 | lb | Bacon strips, halved |
| 1 | Head red cabbage, cored and | |
| shredded | ||
| 2 | Green apples, cored and | |
| sliced | ||
| 1 | Onion, chopped | |
| 2 | T | Honey |
| 2 | T | Fresh lemon juice |
| 1/2 | c | Red wine |
| Salt and pepper |
INSTRUCTIONS
http://bpe.com/food/recipes/ferrary/index.html Monthly Market Basket Cabbage and Kohlrabi by Jeannette Ferrary and Louise Fiszer Cook the bacon strips until crisp. Remove and reserve. Remove all but 4 tablespoons of the bacon fat from the pan and add the cabbage. Cook over medium heat for about 10 minutes. Stir in the remaining ingredients and simmer, covered, for about I hour. Season to taste with salt and pepper. Just before serving, sprinkle with the reserved bacon. Serves 6-8. Posted to recipelu-digest by SuzyWert@aol.com on Feb 19, 1998
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Nutrition (calculated from recipe ingredients)
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Calories: 1237
Calories From Fat: 900
Total Fat: 99.9g
Cholesterol: 152mg
Sodium: 1920.4mg
Potassium: 777.7mg
Carbohydrates: 52.7g
Fiber: 2.7g
Sugar: 41.7g
Protein: 29.1g