Braised purple cabbage

March 14, 2007

MAKES 6 SERVINGS

1 head purple cabbage

1 slice smoked bacon

1 tablespoon unsalted butter

Kosher salt and fresh ground black pepper, to taste

2 cups hearty red wine (Cabernet)

3 cups heated chicken stock

� cup light brown sugar

1 teaspoon caraway

Core and julienne cabbage, and set aside. Place bacon in large saute pan over medium heat. As pan becomes hot, add butter and allow to brown slightly (be cautious not to let bacon burn). Add cabbage to pan and season, generously, with salt and pepper. Add red wine, then the heated stock. Stir the cabbage; add brown sugar and caraway. Lower heat.

Season again with salt and pepper and cover. Allow to simmer for 15 minutes or until the desired consistency of the cabbage is reached.

Chef Joncarl Lachman of HB Home Bistro

Nutrition facts per serving: 193 calories, 3 g fat, 1 g saturated fat, 6 mg cholesterol, 25 g carbohydrates, 4 g protein, 81 mg sodium, 2 g fiber