Skillet Supper with Cabbage, Carrots and Onions  

Skillet Supper with Cabbage, Carrots and Onions

When you think there's nothing in the house for supper, look in the crisper for this faithful trio. Savoy, red or green cabbage can be used. Cook some bacon and have supper on the table in 20 minutes. Serve with brown bread and pickled beets for a quick, nutritious and delicious supper.

Preparation Time: 10 minutes
Cooking Time:  20 minutes - Makes 4 to 6 servings
1 lb (500 g) side bacon, cut into 1-inch (2.5 cm) pieces
2 Ontario Onions, chopped
1/2 Ontario Green, Red or Savoy Cabbage, coarsely shredded (6 cups / 1.5 L)
3 Ontario Carrots, shredded
1/2 cup (125 mL) chopped fresh parsley (3 tbsp / 50 ml dried)
1/2 tsp (2 mL) salt, or to taste
1/4 tsp (1 mL) pepper
1/2 cup (125 mL) water (approximate)
2 tbsp (25 mL) cider vinegar

In large skillet fry bacon until crisp. With slotted spoon, remove to drain on paper towels. Pour off all but 1/4 cup (50 mL) pan drippings.



Add onions and cook over medium heat until soft, about 3 minutes, stirring often. Mix in cabbage, carrots and parsley to coat well with drippings. Stir in salt, pepper and water; bring to boil, cover, reduce heat to low and cook for 10 to 15 minutes or until vegetables are tender-crisp and still quite bright in colour, stirring occasionally. If mixture seems too dry, add more water. If too much liquid remains in skillet near end of cooking time, uncover and increase heat to high for 1 minute, stirring often. Add bacon back to pan and stir in vinegar. Heat through and serve immediately.

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