Baked Cabbage with Bacon
This vegetable side dish is similar to coleslaw, but uses cabbage instead of lettuce. It's tangy, crunchy, and delicious.
- 3/4 pound bacon cut crosswise into 1/2-inch wide strips
- 1 3/4 pound cabbage quartered, thinly sliced
- 1 large leek white and pale green parts only, thinly sliced
- 3/4 cup water
- 1/4 cup chopped fresh parsley
- 1/4 cup chopped green onions
- 3 tablespoons butter
- 1 1/2 cups whole wheat breadcrumbs
- Preheat oven to 375°F (190°C) gas 5.
- Place bacon in heavy large pot over medium-high heat.
- Sauté until fat begins to render and bacon begins to brown, about 12 minutes.
- Add cabbage and leek. Sauté until cabbage wilts, about 10 minutes.
- Add water; bring to boil. Cover pot, reduce heat to medium and simmer until cabbage is tender, about 15 minutes.
- Uncover, increase heat and boil until all liquid evaporates, stirring often, about 10 minutes.
- Mix in parsley and green onions. Season with salt and pepper. Transfer to 9-inch glass pie dish.
- Melt butter in heavy medium skillet over medium-low heat.
- Add breadcrumbs; stir until crisp, about 10 minutes.
- Sprinkle breadcrumbs over cabbage mixture. Bake until heated through, about 10 minutes.
Calories: 685 kcal
Carbohydrates: 32 g
Protein: 5 g
Saturated Fat: 26 g
Trans Fat: 1 g
Cholesterol: 69 mg
Sodium: 309 mg
Potassium: 279 mg
Fiber: 6 g
Sugar: 6 g
Vitamin A: 804 IU
Vitamin C: 60 mg
Calcium: 71 mg
Iron: 3 mg