Blanche's Cabbage With Bacon
* exported from bigoven * 
 
 
recipe by :the los angeles times, 03-14-2001 
serving size :4 
cuisine : 
main ingred. : 
 
amount measure ingredient -- preparation method 
  --------------------------------
1 head  cabbage - (2 to 2 1/2 lbs) --see * note
1/4 lb.  bacon - (4 or 5 slices)
1/4 cup  cider vinegar
1/2 tsp  sugar
  salt --to taste
 
* note: when you buy cabbage, look for crisp, firm, heavy heads with 
good color. avoid those with blemishes or loose leaves. 
 
using a small paring knife, cut the core out of the cabbage head. 
separate the leaves. cut the thick center core from each leaf and tear 
the leaves into large bite-size pieces. set aside. 
stack the strips of bacon, one on top of the other, and cut them 
crosswise into half-inch pieces. 
bring a large pot of water to a boil. heat a skillet over medium heat, 
and when it feels hot -- put your hand about 1 inch from the bottom of 
the skillet to check the heat -- spread the pieces of bacon over the 
bottom of the skillet. cook the bacon, using a fork to move it around, 
until the pieces are golden brown, 5 to 7 minutes. remove the bacon to 
paper towels to drain and blot it to remove any fat. 
strain the bacon fat, reserving 4 tablespoons. in a small bowl, mix the 
reserved bacon fat, cider vinegar, sugar and 1/2 teaspoon salt. set 
aside. 
plunge the cabbage into the boiling water and blanch for 12 seconds. 
immediately drain the cabbage and toss it in a bowl with the bacon 
pieces and the sugar mixture. salt to taste, mix well and serve. 
 
this recipe yields 4 servings. 
 
each serving: 222 calories; 788 mg sodium; 24 mg cholesterol; 14 
grams fat; 5 grams saturated fat; 14 grams carbohydrates; 11 grams 
protein; 5.20 grams fiber. 
 
formatted by joe comiskey - jcomis...@krypto.net 
 
 
-- 
(ID: 5714) Mirror: rec.food.recipes: Mon, Oct 18, 2004


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