Long-cooking savoy cabbage, bacon and mushroom sauce (recipe)

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Long-cooking savoy cabbage, bacon and mushroom sauce (recipe)
NameLong-cooking savoy cabbage, bacon and mushroom sauce
IngredientsSavoy cabbage Olive oil Bacon Garlic cloves Salt Crushed red pepper flakes Mushroom Water Chicken broth
Cooktime (in hours)1.5
Preptime (in hours)0.25
Totaltime (in hours)1.75
Keto friendlinessKeto friendly
Calories275.4
Fat26.3
Protein7
Carbohydrate4.1
Fiber0.8
Net carbohydrates3.3
Sugar1.6
Saturated fat7
Cholesterol (mg)25.7
Sodium513.3
Servings6
Reviewaggregate


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Editor-In-Chief: Prab R Tumpati, MD
Obesity, Sleep & Internal medicine
Founder, WikiMD Wellnesspedia &
W8MD medical weight loss NYC and sleep center NYC
Long-cooking savoy cabbage, bacon and mushroom sauce (recipe) is a keto friendly food item with net carbohydrates of about 3-5 per serving.

Recipe instructions

  1. Core and quarter cabbage, then slice into 1/4-inch strips (you will have about 12 cups).
  2. In a dutch oven or heavy large saucepan, heat oil over medium heat.
  3. Add bacon and garlic and saute about 8 minutes, until bacon is cooked and garlic is a golden color.
  4. Add the salt, pepper, mushrooms and about half the cabbage, and put a lid on the pot for about 3 minutes, so cabbage will wilt down.
  5. Stir, then and add the remaining cabbage.
  6. Let it wilt again, then stir again.
  7. Remove the lid and simmer vegetables uncovered for at least an hour, adding water or broth if they get too dry.
  8. Serve over polenta or thin the sauce with some water and serve over pasta.
  9. This freezes and reheats well, making it great for once-a-month cooking.

    Food tags
    Lactose Free, Egg Free, Free Of..., Winter, Beginner Cook,, Easy, Inexpensive


Long-cooking savoy cabbage, bacon and mushroom sauce (recipe) details

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Time:
Prep Time in Hours and Mins:1H45M

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Contributors: Prab R. Tumpati, MD