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Mitchell Reed
Red cabbage salad with bacon and stew
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Ingredients
Directions
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Put the pears on with 350 ml of water, the sugar and the cinnamon stick. Cook the lid on the pan for about 1.5 hours at a low setting. Remove the pears from the pan and let them cool.
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Spoon the red cabbage into a bowl and pour boiling water over it. Allow to stand for 1 minute and pour into a colander.
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Mix the coals with the onion, vinegar and 2 tablespoons of the oil. Season with salt and freshly ground pepper. Leave covered for about 30 minutes.
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In the meantime, heat the rest of the oil and fry the bacon in a few minutes.
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Spoon the bacon strips together with the pears through the red cabbage.
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Tasty with baked potatoes from the oven and a pork chop.
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Nutrition
430Calories
Sodium0% DV0g
Fat38% DV25g
Protein14% DV7g
Carbs14% DV41g
Fiber0% DV0g
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