Savoy Cabbage With Bacon Recipe - Cooking Index
Savoy Cabbage With Bacon Recipe - Cooking Index
| 1/2 lb | 227g / 8oz | Sliced bacon |
| 1 lb | 454g / 16oz | Savoy cabbage head - (abt 2 lbs) - thinly sliced (large) |
| 4 | Garlic cloves - finely chopped | |
| 3 tablespoons | 45ml | Olive oil |
| 1 tablespoon | 15ml | Dijon mustard |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste |
Cut bacon into 1/2-inch pieces. Microwave bacon or cook in a large, heavy skillet over moderate heat until just crisp. Transfer bacon to paper towels to drain. (Reserve drippings for another use).
Bring a large pot of lightly salted water to a boil. Add cabbage; cook 10 minutes until crisp-tender. Drain well and pat dry with paper towels.
In the same pot, heat oil over medium heat. Add garlic and cook 1 minute. Add cabbage and mustard; toss to coat evenly. Stir in bacon. Season to taste with salt and pepper.
This recipe yields 6 servings.
Carbohydrates: 10 grams
Net Carbs: 5.5 grams
Fiber: 4.5 grams
Protein: 7 grams
Fat: 13 grams
Calories: 178
Description:
"Savoy cabbage, with its distinctive wrinkled leaves, is a nice change of pace from white cabbage. The touch of mustard balances the flavors in this dish."
Source:
Atkins Cookbook at http://atkinscenter.com
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