| 2 tbsp | Butter, unsalted | |
| 3.53 oz | Bacon, Pancetta, Cured Pork Belly | |
| 5 cups | Cabbage, green or white, raw, shredded | |
| 1 tbsp | Apple Cider Vinegar | |
| 17.40 oz | altogether (view nutrition facts) |
by Sara
1/1
Preparation
- Serving size:4.35 oz (calculated)¾ cup (by recipe creator)Notes: sufficient as a side
- Melt the butter in a large pan over medium heat.
- Add the chopped bacon and cook it until it starts to brown, about 5 minutes.
- Add the cabbage and vinegar and cook until the cabbage starts to soften, about 10 minutes. The cabbage should still have a bit of crunch.
- Season to taste. We like to add caraway seeds or chilli for a bit of spice.
- Calorie count175 kcal
- % of calories by macros
Fat 80.6 % 141 kcal 15.6 g Net Carbs 7.4 % 13 kcal 3.2 g Dietary Fiber 2.3 % 4 kcal 2.2 g Protein 9.7 % 17 kcal 4.3 g - Approx. WW SmartPoints™6.3
- Cholesterol 15.2 mg
- Sodium 134.3 mg
- Fat 15.6 g
- Saturated Fat 7 g
- Trans Fat 0 g
- Carbohydrates 5.4 g
- Dietary Fiber 2.2 g
- Total Sugars 3 g
- Added Sugar ?
- Sugar alcohols 0 g
- Protein 4.3 g
- Calcium 38.2 mg
- Iron 0.5 mg
- Magnesium 13.9 mg
- Potassium 280.5 mg
- Zinc 0.5 mg
- Vitamin A (Retinol Equivalents) 52.8 mcg
- Vitamin B12 0.1 mcg
- Vitamin C 32.2 mg
- Folate 38.1 mcg
- Folic Acid 0 mcg