INGREDIENTS
1 head green or red cabbage *( you can also use Chinese cabbages, they just won’t take as long to cook) 3 slices of bacon 1 medium yellow onion, sliced into half moons 1/4 cup apple cider or champagne vinegar 3-4 cups chicken stock 2 bay leaves Olive oil Salt and Pepper DIRECTIONS Cut cabbage in half, remove core, and slice the cabbage thin. Put a braising pot over med.-low heat, add 2 Tab. Olive oil and the bacon. Cook the bacon until brown but not crisp. Add onions and some salt. Add more olive oil if the pan needs more to sauté the onions. Add the cabbage and toss so it is well coated with oil. Add the bay leaves and peppercorns and toss. Turn the heat up to high and add the vinegar. Once the vinegar has almost evaporated, add the stock. ( use enough stock so that 2/3 of the cabbage is submerged.) When the stock comes to a boil, turn down the heat to a simmer and cook until cabbage is tender, about 20 minutes. If you have a lot of liquid left, remove cabbage, turn the heat to high and reduce liquid by 1/2. Add salt and pepper to taste. Makes 4 servings Great with pork chops or roasted chicken
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INGREDIENTS
3 CUPS CHOPPED CABBAGE 2 UNPEELED APPLES, CORED & CHOPPED 1 LARGE CARROT, GRATED 2 GREEN ONIONS FINELY CHOPPED 1/3 CUP MAYONNAISE 1/3 CUP BROWN SUGAR 1 TABLESPOON LEMON JUICE, OR TO TASTE. DIRECTIONS In a large bowl, combine cabbage, apple, carrot, and green onions. In a small bowl, mix together mayonnaise, brown sugar, and lemon juice. Pour dressing over salad and mix well. A great source of Vitamin A, Vitamin C, and fiber! |
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