Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
258
Calories
16g
Protein
10g
Fat
29g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Tomato | 1 medium (123g) | 22 |
| Clove | 1 tsp ground (2g) | 7 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- =
- 2 eggs
- 1 cabbage, shredded
- 1/4 lb bacon
- 2 c onion, chopped
- 1 garlic clove, chopped
- 1/2 c white-wine tarragon vinegar
- 1 tomato
- =
Directions
1
Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp.
2
Cut up the onion and garlic and fry them in the bacon fat.
3
When they are brown, pour in the vinegar.
4
Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
5
The cabbage doesn't cook, but it wilts a little under the hot vinegar.
Recipe sourced from
fandom