Directions:
- Heat a large Dutch oven over medium-high heat. Add the bacon and the shallot slices and cook until just light golden, about 3 to 4 minutes. Pour in the vinegar, scraping the pan to release any browned bits and simmer for 2 to 3 minutes. Add the cabbage, tossing to coat and soften slightly; pour in the stock and season with lightly with salt and pepper. Reduce the heat to a simmer, cover and cook, stirring occasionally until the cabbage is very soft, about 30 minutes.
- Remove the lid and cook, stirring occasionally, to allow the moisture to evaporate and cooking liquid to thicken, about 5 minutes. Transfer to a serving dish, top with crumbled bacon and enjoy!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 85.22 Kcal (357 kJ) | ||
| Calories from fat | 5.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.6g | 1% | |
|---|---|---|---|
| Cholesterol | 1.8mg | 1% | |
| Sodium | 121.05mg | 5% | |
| Potassium | 399.86mg | 9% | |
| Total Carbs | 16.29g | 5% | |
| Sugars | 9.95g | 40% | |
| Dietary Fiber | 2.62g | 10% | |
| Protein | 3.37g | 7% | |
| Vitamin C | 61.2mg | 102% | |
| Iron | 1.4mg | 8% | |
| Calcium | 61.1mg | 6% | |
| Amount Per 100 g | |||
| Calories | 41.9 Kcal (175 kJ) | ||
| Calories from fat | 2.65 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.29g | 1% | |
|---|---|---|---|
| Cholesterol | 0.88mg | 1% | |
| Sodium | 59.51mg | 5% | |
| Potassium | 196.58mg | 9% | |
| Total Carbs | 8.01g | 5% | |
| Sugars | 4.89g | 40% | |
| Dietary Fiber | 1.29g | 10% | |
| Protein | 1.66g | 7% | |
| Vitamin C | 30.1mg | 102% | |
| Iron | 0.7mg | 8% | |
| Calcium | 30.1mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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