Microwave Braised Red Cabbage with Bacon and Cumin
Votes: 2
Time: 40 min.
Complexity: easily
Servings: 4
Complexity: easily
Servings: 4
Nutritional value per serving:
Calories 250, total fat 17 G., saturated fats 7 G., proteins 7 G., carbohydrates 21 G., fiber 5 G., cholesterol 35 mg, sodium 960 mg, sugar 9 G.
Calories 250, total fat 17 G., saturated fats 7 G., proteins 7 G., carbohydrates 21 G., fiber 5 G., cholesterol 35 mg, sodium 960 mg, sugar 9 G.
Braised cabbage turns into a stunning side dish worthy of a holiday table if you use vibrant red cabbage. It's enhanced by the butter, shallots, and cumin it's simmered with in the microwave, and a little apple cider vinegar will soften the strong flavor of this spice. Before serving, sprinkle the cooked cabbage with crispy bacon, which is also easy to microwave, making the job easier. Serve it as a side dish with roast pork for a delicious German-style dinner.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 4 slices of bacon
- 2 tbsp (30 g) butter
- 1 large shallot, thinly sliced (about 1/3 cup)
- 0.5 tsp caraway seeds
- 1 kg red cabbage, cored, quartered and finely shredded
- 1/4 cup apple cider vinegar
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Cooking the dish according to the recipe:
- Line a large ovenproof plate with 4 sheets of paper towels. Place the bacon slices next to each other on top, then cover with 2 more sheets of paper towels. Microwave on high power for 5 minutes. Check the bacon to make sure it's crispy. If it's still raw, continue heating in 1-minute intervals until the bacon is crispy. Set aside.
- In a large heatproof glass bowl, combine the butter, shallots, and cumin. Microwave on high power for 1 minute, until melted. Add the kale, apple cider vinegar, 1.5 teaspoons salt, and 1/4 teaspoon black pepper to the melted butter and stir to combine. Cover with a vented lid or plastic wrap with 6 small holes. Microwave on high power for 5 minutes. Carefully remove the lid and stir the kale. Cover again with the lid or plastic wrap and cook, stirring every 5 minutes, until the largest pieces of kale are wilted and tender, another 10 to 15 minutes.
- Using tongs, transfer the cabbage to a serving platter, allowing any excess liquid to drain back into the bowl. Coarsely chop the bacon and sprinkle it over the cabbage. Serve immediately.
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