Braised Red Cabbage With Bacon and Chestnuts

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By: Madeleine Greey

Here's a perfect veggie side dish for pork chops or a loin roast.

Ingredients

1/4 lb (125 g) bacon, chopped

1 onion chopped

8 cups (2 L) shredded red cabbage

3/4 cups (175 mL) chicken stock

1/2 lb (250 g) chestnuts, roasted, peeled and coarsely chopped

1 tbsp (15 mL) red wine vinegar

2 tsp (10 mL) granulated sugar

1/2 tsp (2 mL) salt

1/4 tsp (1 mL) pepper

Preparation

Cook bacon in a large non-stick skillet over medium-high heat until crisp, about 5 minutes. Stir in onion, reduce heat to medium-low and cook 4 minutes or until softened.

Increase heat to medium-high, add cabbage and stock and cook while covered, stirring occasionally for 10 to 15 minutes or until soft and tender. Reduce heat to medium, stir in chestnuts, vinegar, sugar, salt and pepper. Cook until heated through.

Makes 6 servings.

Serving(s): 6

Nutritional Information
Per Serving: about
Calories	211
Protein	13 g
Fat (total)	5 g
Carbohydrate	29 g
Fibre	4 g
Sodium	946 mg

Also in this menu:

Chestnuts roasting

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