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Low Carb Braised Red Cabbage With Bacon And Cranberries
How to Make It
Step 1
Thinly slice the cabbage and onion and roughly dice the bacon. Heat the olive oil in a large saucepan or casserole dish over a medium heat. Add the diced bacon and cook until browned all over.
Step 2
Add the onion and sweat gently for a minute or two until soft and tender.
Step 3
Add the cabbage and the balsamic vinegar. Stir well and cook for a further minute.
Step 4
Add the stock and bring to a gentle boil. Reduce to a simmer, cover the pan and cook for 15 minutes, stirring often.
Step 5
Roughly chop the cranberries. Uncover the pan and add the cranberries, stirring them through the cabbage. Cook uncovered for a further 15 minutes or until all the liquid has evaporated and the cabbage is tender, stirring often.
Ingredients
- Bacon – 4 slice – 6″ long
- Balsamic Vinegar – 2 tablespoon
- Olive Oil – 2 tablespoon
- Vegetable Broth, Bouillon Or Consomme – 1 cup
- Reduced Sugar Craisin Dried Cranberries by Ocean Spray – 1 tablespoon
- Red Onion – ½ medium – 2 1/2″ diameter
- Red Cabbage – ½ medium – head – approx 5″ diameter
