Directions:
- Toast the walnuts and set aside.
- Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
- Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
- Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
- Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
- Remove pan from heat.
- Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
- Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
- Serve warm.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 972.96 Kcal (4074 kJ) | ||
| Calories from fat | 339.76 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.75g | 58% | |
|---|---|---|---|
| Cholesterol | 80.36mg | 27% | |
| Sodium | 1939.39mg | 81% | |
| Potassium | 829.05mg | 18% | |
| Total Carbs | 42.73g | 14% | |
| Sugars | 7.99g | 32% | |
| Dietary Fiber | 8.6g | 34% | |
| Protein | 34.23g | 68% | |
| Vitamin C | 86.3mg | 144% | |
| Iron | 2.2mg | 12% | |
| Calcium | 116.3mg | 12% | |
| Amount Per 100 g | |||
| Calories | 240.71 Kcal (1008 kJ) | ||
| Calories from fat | 84.06 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.34g | 58% | |
|---|---|---|---|
| Cholesterol | 19.88mg | 27% | |
| Sodium | 479.81mg | 81% | |
| Potassium | 205.11mg | 18% | |
| Total Carbs | 10.57g | 14% | |
| Sugars | 1.98g | 32% | |
| Dietary Fiber | 2.13g | 34% | |
| Protein | 8.47g | 68% | |
| Vitamin C | 21.4mg | 144% | |
| Iron | 0.5mg | 12% | |
| Calcium | 28.8mg | 12% | |
* 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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