| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains | January 199 | 1 | Servings | |
INGREDIENTS
| 3 | Bacon, chopped | |
| 3 | c | Thinly sliced cabbage |
| about 1/2 small | ||
| head | ||
| 2 | T | Water |
| 1 | Homemade-type white bread | |
| ground coarse in a | ||
| food processor or | ||
| blender | ||
| 1/4 | t | Caraway seeds |
INSTRUCTIONS
In a heavy skillet cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spatula to paper towels to drain. Transfer 1 teaspoon drippings to a small bowl and reserve. In drippings remaining in skillet cook cabbage with salt and pepper to taste, stirring occasionally, until golden and add water. Cook cabbage until crisp-tender and transfer to a serving dish. In skillet heat reserved drippings over moderately high heat until hot but not smoking and saute bread crumbs and caraway seeds with salt and pepper to taste, stirring, until bread crumbs are golden. Stir in bacon and sprinkle over cabbage. Serves 2. Gourmet January 1995 Converted by MC_Buster. Converted by MM_Buster v2.0l.
A Message from our Provider:
“A state of mind that sees God in everything is evidence of growth in grace and a thankful heart. #Charles Finney”
Nutrition (calculated from recipe ingredients)
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Calories: 76
Calories From Fat: 4
Total Fat: <1g
Cholesterol: 0mg
Sodium: 54.5mg
Potassium: 538.8mg
Carbohydrates: 17.4g
Fiber: 7.5g
Sugar: 9.6g
Protein: 4g