Braised Cabbage with Caraway Seeds

Ingredients

• 2 tbsp bacon grease (from reduced sodium bacon)
• 1/2 medium onion, slivered
• 4 cups shredded, chopped cabbage (or bagged coleslaw mix)
• 1 tbsp apple cider vinegar
• 1 tbsp no sodium whole-grain mustard (Westbrae)
• 1/4 tsp caraway seeds

Directions:

1. Place the bacon grease in a very large non-stick skillet or wok, place over medium heat to melt the grease. Swirl the grease around the pan to make sure all the surface is coated.

2. Sliver the onion half into skinny slices from the top to the bottom of the onion. Add the onion to the wok and cook for a few minutes until the onion is translucent.

3. Add the shredded cabbage to the wok, stir and cook until the cabbage becomes slightly wilted.

4. Add the apple cider vinegar, whole-grain mustard and caraway seeds to the wok, stir well so that all is incorporated.

5. Reduce the heat to medium-low, cover the wok and let cook for about 5 minutes, stir, replace lid and let the mixture cook for another five minutes. Be careful that the cabbage does not burn on the bottom! If the cabbage is beginning to brown too much, add a tablespoon of water to the pan and reduce the heat even more.

Makes 3 servings, each serving has 75 calories, 30mg sodium and 7.2g carbohydrates.

Original recipe.