Recipe by Saya
I was attempting to make a batch of German Warm Cabbage that was lower in fat and calories than the recipe that I had was. That recipe called for 1/4 lb. of fried bacon, along with the grease that resulted from the frying. Not to go into all the ugly details, but my attempt to use Pam and Baco-Bits didn’t turn out too well. Apparently for the recipe to work, as was written, it needed both the bacon and the bacon grease – ingredients that I hadn’t used. My failed attempt resulted in the potential waste of a perfectly fine head of cabbage, as well as all the other ingredients I had used to make what had ended up being a flop! Not one that likes to waste food, I decided to go in a different direction with the ‘flopped’ yet somewhat prepared ingredients – not knowing if it would be worth eating at the end. As it turned out, the salad that resulted from my efforts was pretty good! And, low in fat and calories to boot! Hope you like it!
- 1 medium head of shredded cabbage
- Pam cooking spray, vegetable favor
- 2 cups onions, coarsely chopped
- 2 tablespoons minced garlic
- 3⁄4 cup apple cider vinegar
- 1 (14 ounce) can vegetable broth (low in sodium)
- 1⁄2 cup Splenda sugar substitute (the zero calorie kind)
- 2 tablespoons poppy seeds
- black pepper (fresh ground is best)
- 1⁄2 cup bacon bits (Baco-Bits or the like)
Directions See How It's Made
- Step 1: Shred Cabbage (medium shredding; no large chunks); set aside.
- Step 2: Using a large stock-pot, sautéed chopped onions and minced garlic in Pam Spray until onions are somewhat transparent. (Use a much Pam Spray as needed to prevent sticking.).
- Step 3: Pour the apple cider vinegar, vegetable broth, Splenda, poppy seeds and black pepper into the stock-pot w/ the already sautéed onions and garlic. Bring mixture to a simmer.
- Step 4: Add cabbage. Over a medium heat, cook the cabbage (stirring frequently so that the cabbage rotates into the broth setting on the bottom of the pot). Once the cabbage is done (about 45 minutes to an hour), move on to step 5. NOTE: The broth will reduce to the point of almost disappearing – you want the cabbage to be moist - so, don’t cook to completely dry.
- Step 5: Once cabbage is done, add the Baco-Bits, lower temperature to simmer. Cook for another few minutes; then serve.
- The end result is a low-fat and calorie, sweet and sour cabbage salad. The first time I made this, I served it warm, and my husband had third helpings! An added bonus was that we discovered that the refrigerated leftovers made a nice cold salad as well!
- Enjoy! But don’t forget to let me know what you think!