Ingredients

  • 2 ounces slab bacon, diced
  • 1 cup sliced onion
  • 2 cloves garlic, mashed
  • 2 ½ pounds cabbage, trimmed of tough outer leaves and core and coarsely shredded
  • 2 cups boiling chicken stock
  • ¾ cup medium-dry white wine such as Riesling
  • Salt and freshly ground black pepper
  • 1 bay leaf
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      148 calories; 4 grams fat; 1 gram saturated fat; 0 grams trans fat; 2 grams monounsaturated fat; 0 grams polyunsaturated fat; 17 grams carbohydrates; 5 grams dietary fiber; 8 grams sugars; 5 grams protein; 8 milligrams cholesterol; 234 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 servings

Preparation

  1. Preheat oven to 375 degrees.
  2. Saute bacon in a heavy casserole over medium heat until very lightly browned. Remove bacon from casserole, draining as much of the fat as possible back into the pan. Saute onion and garlic in the bacon fat over low heat. Add cabbage, chicken stock and wine. Stir.
  3. Scatter the bacon pieces over the cabbage, season with salt and pepper and place bay leaf on top.
  4. Cover casserole and place in the oven to bake for about 2 hours, until the cabbage has absorbed virtually all the liquid in the pan. Remove bay leaf, check seasonings and serve.

2 hours 10 minutes

Dining and Cooking