Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bacon | 1 slice cooked (8g) | 43 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Green Cabbage | 1 cup shredded (89g) | 22 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
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
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- 4 oz thick-sliced bacon, cut crosswise into 3/4-inch pieces
- freshly ground black pepper
- 1/4 cup dry white wine
- 1 small shallot, finely minced
- 1/4 cup plus 2 tablespoons heavy cream
- 1 teaspoon Dijon-style mustard
- salt
- 3 cups green cabbage, finely sliced
- 3 cups red cabbage, finely sliced
- 1 tablespoons white wine vinegar
- 1/2 cup crumbled Roquefort
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Directions
In a skillet, cook bacon over moderate heat. Season with ground pepper. Cook until crisp. Drain and remove excess oil by placing cooked bacon on absorbent paper. In a saucepan, put wine and shallots. Simmer until reduced to a thick syrup. Whisk in cream, mustard, salt and pepper. Continue to simmer until thickened. Cook green cabbage for 2 minutes over moderately high heat in the skillet where bacon was cooked. Place green cabbage in a bowl. Cook red cabbage in the same skillet for 2 minutes. Add in green cabbage and vinegar. Stir and cook for 1 minute. Stir in cream mixture and cook until cabbage is crisp-tender. Serve topped with bacon and crumbled Roquefort.