Sweet n' Sour Cabbage
Even if you're not a fan of cabbage, give this sweet n' sour version a shot. It's loaded with great flavors.
Makes: 4 cups Total time: 25 minutes
| 4 | strips thick-sliced bacon, diced4 strips |
| 1 | tsp. all-purpose flour1 tsp. |
| 2⁄3 | cup dry white wine2⁄3 cup |
| 2⁄3 | cup apple juice2⁄3 cup |
| 2 | Tbsp. cider vinegar2 Tbsp. |
| 2 | Tbsp. pure maple syrup2 Tbsp. |
| 2 | Tbsp. Dijon mustard2 Tbsp. |
| ½ | tsp. red pepper flakes 1/2 tsp. |
| 1 | bag coleslaw mix (16 oz.)1 bag |
| 1 | cup thinly sliced red onion1 cup |
| ¼ | cup chopped fresh parsley 1/4 cup |
| Salt and lemon juice to taste |
Sauté bacon in a sauté pan over medium heat until crisp. Transfer to a paper towel-lined plate; pour off all but 1 Tbsp. drippings.
Whisk in flour; deglaze with wine. Add apple juice, vinegar, syrup, Dijon, and pepper flakes; simmer until slightly syrupy, 5 minutes.
Pour hot mixture over coleslaw and onion in a bowl; toss. Finish with parsley, salt, and lemon juice. Serve with Whiskey-Glazed Corned Beef.
Nutrition Information
Per 1/2 cup: 103 cal; 4g total fat (2g sat); 7mg chol; 197mg sodium; 12g carb; 2g fiber; 2g protein (8g sugars)
Add wine to pan, whisking up the browned bits stuck to the bottom.
Pour the sauce mixture over the cabbage and onion; toss until evenly coated.
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