About
This simple side is packed with texture and flavor from tender cabbage, earthy mushrooms and salty bacon – combined in a rich and creamy stock.
This is a great side for Sunday lunch served with chicken or pork.
Ingredients
- 3 slice – 6" long bacon
- 2 large mushrooms
- 1 ½ cup cabbage, savoy, raw
- 1 tablespoon olive oil
- 1 tablespoon balsamic vinegar
- ¼ medium – 2 1/2" diameter red onion
- ¼ cup chicken broth, bouillon or consomme, ready-to-serve can
- ¼ cup heavy cream
Instructions
- Heat the olive oil in a skillet over a low/medium heat. Finely dice the onion and add to the pan, cooking gently until tender.
- Thinly slice the cabbage and roughly dice the bacon. Add to the pan with the onion, cooking over a medium heat until the bacon is browned all over and the cabbage has wilted.
- Slice the mushrooms and add to the pan along with the balsamic vinegar. Stir to combine and cook for a minute or two until the mushrooms are just tender.
- Add the stock and cream and bring to a simmer, cooking for a 3-4 minutes to reduce and thicken the sauce. Serve hot.
Nutrition Facts
- Servings: 3
- Calories: 169.6kcal/709.7kJ (per serving)
- Fat: 14.6g (per serving)
- Carbs: 5.7g (per serving)
- Protein: 4.9g (per serving)