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Ingredients
- 3 tsp Extra virgin olive oil
- 1/4 c. Minced bacon
- 1/2 c. Minced onions
- 4 c. Coarsely-shredded red cabbage (abt 1/2 head)
- 7 c. Coarsely-shredded green cabbage (abt 1/2 large head) Salt to taste Freshly-grnd black pepper to taste
- 1/4 c. Apple cider vinegar
- 4 x Bay leaves
- 2 whl Cinnamon sticks
- 1/4 tsp Grnd allspice
- 1/2 c. Water
- 3 Tbsp. Sugar
- 3/4 c. Beer
- 1 1/2 tsp Creole mustard
Directions
- In 2 large saute/fry pans, heat 1 1/2 tsp. of oil in each. Add in the bacon to one of the saute/fry pans and render till crispy. Add in 1/4 c. of minced onions and red cabbage to the remaining saute/fry pan. Season with salt and pepper. Saute/fry for 1 minute. Add in the vinegar, 2 bay leaves, cinnamon, allspice, and water, and stir and simmer for 3 min. Stir in the sugar and cook , stirring the cabbage, for 2 min. Cover the pot and cook over high heat for 3 min. Reduce the heat to medium and cook for 15 min. Uncover, turn the heat up to high and cook, stirring from time to time, till the cabbage is tender, for about 15 min.
- To the rendered bacon, add in the remaining onions and green cabbage. Season with salt and pepper. Saute/fry for 1 minute. Stir in the remaining bay leaves, beer, and mustard and simmer for 3 min. Cover the pot and cook over high heat for 3 min. Reduce the heat to medium and cook for 10 min. Uncover, turn the heat up to high and cook, stirring from time to time, till the cabbage is tender, for about 10 min.
- This recipe yields 2 c. of each.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 546g | |
| Calories 661 | |
| Calories from Fat 363 | 55% |
| Total Fat 40.56g | 51% |
| Saturated Fat 10.79g | 43% |
| Trans Fat 0.0g | |
| Cholesterol 40mg | 13% |
| Sodium 596mg | 25% |
| Potassium 336mg | 10% |
| Total Carbs 52.54g | 14% |
| Dietary Fiber 1.6g | 5% |
| Sugars 41.12g | 27% |
| Protein 8.83g | 14% |
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