KITCHENAID 12 CUP KFP750 - Manual (Page 38)

36
Sweet & Sour Cabbage Sauté
1 ⁄
2
head (about 1 lb.)
cabbage, cut into
wedges
1 tart apple, peeled,
cut into quarters,
and cored
1 small onion, cut into
quarters lengthwise
5 strips bacon
2 tablespoons cider
vinegar
2 tablespoons sugar
2 tablespoons water
1 ⁄
4
teaspoon salt
1 ⁄
4
teaspoon black
pepper
Position 2 mm slicing disc in work bowl. Add
cabbage, apple, and onion in batches. Process to
slice. Set aside.
In large skillet over medium heat, cook bacon until
crisp. Remove bacon, drain, and set aside. Add
cabbage mixture to bacon drippings. Cook over
medium heat until wilted, about 5 minutes, stirring
frequently. Add vinegar, sugar, water, salt, and
pepper. Cook 5 to 10 minutes, or until tender,
stirring occasionally. Crumble bacon over the top.
Yield: 5 servings ( 1 ⁄
2
cup per serving).
Per Serving: About 100 cal, 3 g pro, 16 g carb,
3 g total fat, 1 g sat fat, 5 mg chol, 260 mg sod.