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Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes. |
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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 aside. 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. Vicki |
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