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Sauteed Red and White Cabbage Recipe-467

Photo by: Tom Eckerle
Comments: 0


Yield: Serves 12


  • 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


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.

© Christopher Idone

Nutritional Information

Nutrients per serving (% daily value)

Nutritional information is based on 1/8 teaspoon added salt per serving.

134kcal (7%)
58mg (6%)
49mg (81%)
48mcg RAE (2%)
18mg (6%)
429mg (18%)
4g (20%)
10g (16%)
1mg (4%)

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