Creamed Cabbage with Bacon and Mushrooms

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

1. 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.
2. 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.
3. 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.
4. 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)