Sometimes you want a side dish with dinner that reminds you of your grandmother's cooking. Grandmothers have a great way of fixing just the right dish - it might be green beans with bacon bits; it could be a zucchini, tomato and chick pea saute, or maybe just mashed potatoes with that wonderful country gravy. You want something comforting and warm, made with old-fashioned ingredients...but is also quick and easy to prepare.
This Cabbage and Carrot Saute Side Dish has all of that and goes great with just about any main dish, whether you fix a roasted chicken or bake a scrumptious meatloaf. Carrot, when grated and sauteed near crisp adds an almost nutty flavor.
Cabbage and Carrot Saute Side Dish
Serves about four (4)
Ingredients:
3 to 4 slices thick, smoked bacon...chopped into bits
1 10-ounce bag fine shredded green cabbage [sometimes called "angel hair"], or 6 cups finely shredded cabbage
2 medium onions, sliced very thin
2 large carrots, grated
2 tbls. Butter or margarine
Step One:
In a large fry pan, crisp the chopped bacon over medium to high heat. When crisp, with a slotted spoon, transfer bacon to paper towel to drain. Reserve bacon.
Step Two:
In the hot bacon fat, saute the sliced onions and grated carrots until somewhat crisp over a medium high heat.
Step Three:
Add the butter to the pan, stir until melted. Add the cabbage and mix. Stir the bacon back into the cabbage mixture. Saute until the cabbage is just soft. [The cabbage will reduce in volume as it cooks.]
Serve hot.
*Left-overs hint: Cabbage and Carrot Saute is great the next day, warmed and topped with scrambled eggs.
Nutritional Facts
540 calories, 16g protein, 54g carbohydrates, 31g fats (10.4g saturated)
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