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Sauteed Red and White Cabbage

Updated February 23, 2016
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This image courtesy of Tom Eckerle

Serves12

Cooking Methodsauteeing

CostInexpensive

Easy

Total Timeunder 1 hour

OccasionBuffet, Casual Dinner Party

Recipe Coursevegetable

Dietary Considerationegg-free, gluten-free, peanut free, soy free

Five Ingredients or LessYes

Mealdinner

Taste and Texturecreamy, salty

Type of Dishvegetable

Ingredients

  • 1 small head red cabbage, outer leaves removed
  • 1 small head white cabbage, outer leaves removed
  • 1/2 pound lean slab bacon, cut into ¼-inch slices and cubed
  • 1 teaspoon caraway seeds
  • 1/2 cup sour cream
  • Salt and freshly milled black pepper

Instructions

Halve the cabbages and core them. Slice into thin strips. In two separate pots of boiling water, blanch each type of cabbage for 5 seconds and drain immediately.

In a large skillet, render the bacon until golden brown.Drain the bacon on paper towels, and reserve. Add the cabbage to the skillet and cook, tossing over moderate heat, to coat it with the rendered fat.Add the caraway seeds. Fold in the sour cream and season to taste. Toss and cook until the cabbage is tender. Fold in the bacon pieces and serve.

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