Cabbage is a great store of vitamin C and vitamin K.
The rich deep color of this vegetable is due to a high concentration of anthocyanin polyphenols (strong dietary antioxidants, possessing anti-inflammatory properties), making it have even more phytonutrients than a green cabbage.
½ small shallot, chopped
1 tablespoon red wine vinegar
2 teaspoons Dijon mustard
1 teaspoon honey
6 slices bacon, cooked, 1 tablespoon fat reserved
¼ cup olive oil, plus more
Kosher salt and freshly ground black pepper
1 head green cabbage, cut into quarters
Croutons (for serving)
Whisk together shallot, vinegar, mustard, and honey; gradually whisk in bacon fat and ¼ cup
oil. Crumble in bacon; season with salt and pepper and set aside.
Drizzle cabbage with oil; season with salt and pepper. Grill over medium heat, turning
occasionally, until tender and lightly charred, 15–18 minutes. Serve topped with vinaigrette
Calories (kcal) 130 Fat (g) 11 Saturated Fat (g) 3 Cholesterol (mg) 15 Carbohydrates (g) 4
Dietary Fiber (g) 0 Total Sugars (g) 2 Protein (g) 4 Sodium (mg) 290
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