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Old 04-08-2005, 11:45 PM
Vicki Beausoleil
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Default Cabbage with Bacon

* Exported from BigOven *

Blanche's Cabbage With Bacon

Recipe By :The Los Angeles Times, 03-14-2001
Serving Size :4
Cuisine :
Main Ingred. :

Amount Measure Ingredient -- Preparation Method
-------- ------------- --------------------------------
1 head cabbage - (2 to 2 1/2 lbs) --see * Note
1/4 pound bacon - (4 or 5 slices)
1/4 cup cider vinegar
1/2 teaspoon sugar
Salt --to taste

* Note: When you buy cabbage, look for crisp, firm, heavy heads with
good color. Avoid those with blemishes or loose leaves.

Using a small paring knife, cut the core out of the cabbage head.
Separate the leaves. Cut the thick center core from each leaf and tear
the leaves into large bite-size pieces. Set aside.
Stack the strips of bacon, one on top of the other, and cut them
crosswise into half-inch pieces.
Bring a large pot of water to a boil. Heat a skillet over medium heat,
and when it feels hot -- put your hand about 1 inch from the bottom of
the skillet to check the heat -- spread the pieces of bacon over the
bottom of the skillet. Cook the bacon, using a fork to move it around,
until the pieces are golden brown, 5 to 7 minutes. Remove the bacon to
paper towels to drain and blot it to remove any fat.
Strain the bacon fat, reserving 4 tablespoons. In a small bowl, mix the
reserved bacon fat, cider vinegar, sugar and 1/2 teaspoon salt. Set
Plunge the cabbage into the boiling water and blanch for 12 seconds.
Immediately drain the cabbage and toss it in a bowl with the bacon
pieces and the sugar mixture. Salt to taste, mix well and serve.

This recipe yields 4 servings.

Each serving: 222 calories; 788 mg sodium; 24 mg cholesterol; 14
grams fat; 5 grams saturated fat; 14 grams carbohydrates; 11 grams
protein; 5.20 grams fiber.


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