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Nutrition Facts
Serving Size 154 g
(Approx. 10 Servings)
Amount Per Serving
Calories 260 Calories From Fat 150
% Daily Value*
Total Fat 17 g 26%
Saturated Fat 5 g 25%
Trans Fat 0.0 g
Cholesterol 45 mg 15%
Sodium 770 mg 32%
Total Carbohydrate 11 g 4%
Dietary Fiber 1 g 4%
Sugars 7 g
Protein 16 g
Vitamin A 2% Iron 4%
Vitamin C 45% Calcium 4%
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Nutrition Facts represent the ingredients displayed and are estimates only. We make no representations or warranties regarding the nutrition information provided. Adding optional ingredients or substituting products could alter the nutritional content of this recipe.
The dietary lifestyle and nutritional information are provided for educational purposes only. Product formulations may change; therefore, we recommend that you consult the product's label for nutrition information, contact the manufacturer for product related questions, and consult a healthcare provider for nutritional guidance specific to your needs. Since cooking times can vary, ensure that all recipe ingredients are cooked to a safe internal temperature according to USDA guidelines.
Braised Red Cabbage with Bacon
Prep Time
20 minutes
Cook Time
1 hour
Total Time
1 h 20 m
10  People


Recipe makes 10 Servings

1 large head of red cabbage
16 Oz applewood smoked bacon, diced
1 medium red onion, julienned or thinly sliced
1/4 cup(s) maple syrup
2 Tbsp spicy brown mustard
1/2 cup(s) apple cider vinegar
1/2 cup(s) vegetable stock
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Slice cabbage in half lengthwise. Using a sharp knife to cut a V-shaped notch around white core and discard it. Slice both pieces in half again so you have 4 quarters, then julienne lengthwise into about 1/4-inch strips. Set aside.
Place bacon in a large Dutch oven or other heavy-bottomed pot with a lid over medium heat and cook until bacon has browned and most of the fat has rendered.
Add onion and stir-fry with the bacon in the bacon fat. Cook until onion softens and begins to brown, about 3 to 5 minutes.
Add cabbage, stir-fry with the bacon fat, and cook until cabbage begins to wilt, about 4 minutes. Stir in syrup and mustard.
Deglaze pan with vinegar, scraping up any browned bits from the bottom with a spatula. Add in veggie stock and bring to a simmer. Reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until cabbage is soft and soupy and bacon is tender, about 45 - 55 minutes. If cabbage begins to look dry, add more stock and reduce heat a bit. Season with salt and pepper to taste.


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