We continue the stories of autumn flavors with a new star: The cabbage.
A versatile ingredient that can be cooked in many different ways: pickled, sauteed, steamed, fermented or eaten raw.
One of the most extraordinary recipes we tasted some years ago in Eastern Europe is the sauteed cabbage and bacon recipe. And we could not forget it.
After some years of trials and culinary research we discovered it, and of course we are sharing it with you. Maybe you also discovered different variations of this recipe in the Central and Western Europe famous Christmas Markets or during the cold season.
The warmth and flavor of this dish is amazing especially during autumn and winter. And on top of it, for the fans of keto cuisine, this is also a keto recipe, easy to cook and based on sustainable seasonal veggies.
Servings 6
- Amount Per Serving
- Calories 545
- % Daily Value *
- Total Fat 38.4g60%
- Saturated Fat 12g60%
- Cholesterol 92mg31%
- Sodium 2168mg91%
- Potassium 1022mg30%
- Total Carbohydrate 16.7g6%
- Dietary Fiber 5.8g24%
- Sugars 8.9g
- Protein 34.2g69%
- Calcium 8%
- Iron 16%
- Vitamin D 0%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Step 1: - cut the cabbage into small pieces
Step 2: - put some salt and mix the cabbage for a few minutes
Step 3: - dice one onion
Step 4: - oil one medium size pot
Step 5: - stir while frying the bacon with some thyme
Step 6: - after the bacon gets golden and a bit crunchy, add the diced onion and fry the mix for another 5 minutes (maximum)
Step 7: - add the chopped cabbage
Step 8: - mix the bacon with the cabbage, until the cabbage gets soft
Step 9: - add the chopped fresh tomatoes
Step 10: - add the tomato sauce
Step 11: - stir for 5 minutes and add salt and pepper
Step 12: - add 500ml water and boil for 30 minutes
Step 13: - add dill and mix for 5 more minutes
Step 14: - oil a pan and add a few bay leaves
Step 15: - add the cooked cabbage mix in the oiled pan
Step 16: - add 300ml water
Step 17: - preheat the oven at 180 degrees Celsius. Bake for 2 hours and add water every 25-30min to keep the cabbage hydrated.
Step 18: - cabbage is ready!Serve it with polenta and sour cream.
Step 19: - don't forget to get creative and you can serve it also with some chilli for a more intense taste and flavor.
Ingredients
Directions
Step 1: - cut the cabbage into small pieces
Step 2: - put some salt and mix the cabbage for a few minutes
Step 3: - dice one onion
Step 4: - oil one medium size pot
Step 5: - stir while frying the bacon with some thyme
Step 6: - after the bacon gets golden and a bit crunchy, add the diced onion and fry the mix for another 5 minutes (maximum)
Step 7: - add the chopped cabbage
Step 8: - mix the bacon with the cabbage, until the cabbage gets soft
Step 9: - add the chopped fresh tomatoes
Step 10: - add the tomato sauce
Step 11: - stir for 5 minutes and add salt and pepper
Step 12: - add 500ml water and boil for 30 minutes
Step 13: - add dill and mix for 5 more minutes
Step 14: - oil a pan and add a few bay leaves
Step 15: - add the cooked cabbage mix in the oiled pan
Step 16: - add 300ml water
Step 17: - preheat the oven at 180 degrees Celsius. Bake for 2 hours and add water every 25-30min to keep the cabbage hydrated.
Step 18: - cabbage is ready!Serve it with polenta and sour cream.
Step 19: - don't forget to get creative and you can serve it also with some chilli for a more intense taste and flavor.
