Cabbage Stuffed With Bacon Recipe

Summary

Cooking Time20 MinDifficulty LevelEasy
Health IndexHealthyCuisine
CourseMethod
Main IngredientInterest Group

Ingredients

 White cabbage3 Pound (1.4 Kilogram)
 Salt To Taste
 Gammon slipper/Trimmed bacon chops8 Ounce (225 Gram)
 Oil15 Milliliter (1 Tablespoon)
 Canned whole chestnuts15 1⁄2 Ounce, drained (439 Gram Or 1 Can)
 Freshly ground black pepper To Taste
 Chicken stock1⁄2 Pint (300 Milliliter)
 Cornflour30 Milliliter (2 Tablespoon Leveled)

Nutrition Facts

Serving size: Complete recipe

Calories 1117 Calories from Fat 237

% Daily Value*

Total Fat 27 g41.1%

Saturated Fat 5.7 g28.7%

Trans Fat 0 g

Cholesterol 7.2 mg

Sodium 1008.2 mg42%

Total Carbohydrates 146 g48.6%

Dietary Fiber 40.4 g161.7%

Sugars 48.5 g

Protein 88 g176%

Vitamin A 26.9% Vitamin C 831.3%

Calcium 55.7% Iron 40.7%

*Based on a 2000 Calorie diet

Directions

Trim the cabbage and discard discoloured leaves.
Put 300 ml (1/2 pint) water in the pressure cooker, put in trivet and stand the cabbage on it; sprinkle with salt.
Put on the lid and bring to high (15 lb) pressure.
Cook for 4 minutes.
Reduce pressure quickly.
Take out the cabbage and drain well.
Scoop the inside from the cabbage, discarding the hard core, and leave the outer shell intact.
Finely shred about 225 g (8 oz) of the inside part of the cabbage.
Cut the bacon into thin strips and fry it gently in hot oil in a large frying pan for about 10 minutes, add the shredded cabbage and continue cooking for 5 minutes.
Stir in the chestnuts and season to taste.
Stuff this mixture into the cabbage, then wrap the cabbage in a large piece of greased foil.
Pour another 300 ml (1/2 pint) water into the cooker and stand the cabbage on the trivet.
Put on the lid and bring to high (15 lb) pressure.
Cook for 30 minutes.
Reduce the pressure quickly.
Place the cabbage in a hot dish and keep it warm.
Remove the trivet from the cooker and pour off some of the stock, leaving about 300 ml (1/2 pint).
Blend the cornflour with a little cold water, stir in a little hot stock, then add the mixture to the cooker and stir until the sauce thickens and boils.
Pour the sauce round the stuffed cabbage.
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