** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. Cut up the bacon into little 1-inch pieces and fry slowly in the bottom of a large pot while you.
2. .. Peel the onion and stab the cloves into it (15-30 cloves).
3. Put the onion into the pot and let it warm with the bacon while you.
4. .. Cut up the cabbage into roughly bite-sized chunks - somewhat thicker slices than for slaw.
5. Put the cabbage in the pot and add enough water to about half-cover the cabbage; then turn the heat up high.
6. But don't go away! Quarter, core and peel the apples.
7. Toss them in on top of the cabbage with a small handful (about a 1/2 teaspoon) of salt.
8. Sprinkle the lemon juice over it all. By this time the water should be boiling.
9. Turn down the heat and put a lid on the pot.
10. Go away and let it cook for 10 minutes. Stir 'n sniff.
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Dietary Notes:
This recipe is very low-sodium with 87.5mg per serving and low-cholesterol with 0.5mg per serving
This recipe is high in Vitamin C with 45% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Cabbage, Fructose Malabsorption, Beef, Onion, Apple allergies.
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