Cabbage and Bacon
An easy recipe for cabbage and bacon, ready on your table in 30 minutes from start to finish.
Servings: 6 Portions
Calories: 207
Ingredients
- ½ pound Pancetta (200 grams), see note 1
- 1 Onion , minced
- ½ cup Vegetable Stock , see note 2
- 2 pounds White Cabbage , chopped (900 grams)
- ½ teaspoon Salt , see note 3
- 1 teaspoon Caraway Seeds
- ¼ teaspoon black pepper
- 1 tablespoon Herbs de Provence , see note 4
- 2 Bay Leaves
Instructions
- In a large pot, fry the pancetta (any bacon) until brown. Then, add minced onion and saute for about 2 minutes. Pour in stock and deglaze the pot by scraping off any pieces stuck to the bottom of the pot.
- When done, add chopped cabbage, salt, caraway seeds, pepper, herbs de Provence and bay leaves. Give everything a good mix. Cover with lid and cook on low until the cabbage is soft (or to your liking), about 10-15 minutes, stirring occasionally.
- Enjoy!
Notes
- I usually use pancetta that comes ready sliced, which saves me time. You can use any bacon you like and cut it yourself into strips. You should not need any oil, but if you have a very lean bacon and you see oil is needed, add a little bit.
- If you don’t have vegetable stock on hand, you can use chicken stock/broth or water instead.
- I highly recommend using less salt at first and only add at the very end after you have tasted it. The reason is that different bacon and stock brands contain different levels of sodium. Some more than others, so this way you avoid over-seasoning.
- Herbs de Provence can be substituted with a teaspoon of oregano, a teaspoon of basil and a teaspoon of thyme.
Nutrition Facts
Cabbage and Bacon
Amount per Serving
Calories
207
% Daily Value*
Fat
15
g
23
%
Saturated Fat
5
g
31
%
Cholesterol
25
mg
8
%
Sodium
551
mg
24
%
Potassium
359
mg
10
%
Carbohydrates
12
g
4
%
Fiber
4
g
17
%
Sugar
6
g
7
%
Protein
7
g
14
%
Vitamin A
229
IU
5
%
Vitamin C
57
mg
69
%
Calcium
81
mg
8
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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