Bacon-fried Irish cabbage is a delicious and savory dish that's perfect for any meal. This recipe combines the rich, smoky flavor of bacon with the natural sweetness of cabbage, finished off with a dash of black pepper for a bit of spice. It's an easy and quick recipe that will surely become a favorite in your household.
- Choose a firm and fresh cabbage for the best texture and flavor.
- Cut the bacon into small pieces to ensure it cooks evenly and crisps up nicely.
- Don't overcook the cabbage; it should be tender but still have a slight crunch.
- Feel free to add onions or garlic for an extra layer of flavor.
- Serve immediately for the best taste, as the bacon stays crispy when freshly cooked.
Cooking bacon-fried Irish cabbage with a dash of black pepper is a simple yet satisfying way to enjoy a hearty vegetable dish. The smoky bacon pairs perfectly with the subtly sweet cabbage, all rounded off with a touch of pepper. Follow these tips and steps to create a flavorful side dish that will complement any main course beautifully.
Nutrition Facts | |
---|---|
Serving Size | 210 grams |
Energy | |
Calories 300kcal | 15% |
Protein | |
Protein 22g | 14% |
Carbohydrates | |
Carbohydrates 10g | 3% |
Fiber 3.75g | 10% |
Sugar 4.80g | 5% |
Fat | |
Fat 20g | 24% |
Saturated 7g | 23% |
Cholesterol 54mg | - |
Vitamins | |
Vitamin A 14ug | 2% |
Choline 70mg | 12% |
Vitamin B1 0.41mg | 34% |
Vitamin B2 0.19mg | 15% |
Vitamin B3 6mg | 39% |
Vitamin B6 0.49mg | 29% |
Vitamin B9 66ug | 16% |
Vitamin B12 0.62ug | 26% |
Vitamin C 55mg | 61% |
Vitamin E 0.46mg | 3% |
Vitamin K 110ug | 95% |
Minerals | |
Calcium, Ca 63mg | 5% |
Copper, Cu 0.09mg | 10% |
Iron, Fe 1.25mg | 11% |
Magnesium, Mg 36mg | 8% |
Phosphorus, P 260mg | 21% |
Potassium, K 540mg | 16% |
Selenium, Se 30ug | 53% |
Sodium, Na 980mg | 65% |
Zinc, Zn 2.01mg | 18% |
Water | |
Water 150g | - |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. |
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