Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Chives | 1 tbsp (3g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 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
- 2 pound potatoes, peeled (about 6 medium) 12 ounces bacon, diced
- 1 clove garlic, finely chopped
- 3 cups finely shredded cabbage
- 2 tablespoons cider vinegar
- ¼ cup whipping cream
- salt and freshly ground pepper to taste
- ¼ cup chopped chives or green onion tops
Directions
In a large pot, cover the potatoes with 5 cups of water.
Cover,bring to a boil and simmer for 15 minutes, or until tender.
With a fork or potato masher, break up the potatoes.
Do not drain.
They should be lumpy,not smooth.
Meanwhile, in a large skillet on medium heat, cook the baconuntil crisp.
Remove the bacon and drain off all but 2 tablespoons fat.
Add the garlic and cabbage to the skillet and saute until the cabbage is wilted, about 3 minutes.
Sprinkle on the vinegar and add the cream.
Simmer on low heat until the cabbage is crisp-tender, about 10minutes.
Add the cabbage, its liquid and the diced bacon to the potatoes and water in the pot.
Simmer everything together until the tastes are combined, about 5 minutes.
Season well with salt and pepper.
Sprinkle with chives before serving.