CIDER-ROASTED CABBAGE WITH BACON

3 lb cabbage, cored, cut into 1 1/2-inch wedges

6 strips bacon

3/4 cup apple cider

1 tbsp red wine vinegar

1/2 tsp caraway seeds, crushed

1/2 tsp salt

1/4 tsp pepper

Heat oven to 400-degrees.

Arrange cabbage in roasting pan. 

In a skillet, cook bacon over medium heat until crisp, about 8 minutes. Transfer to paper towels to drain; crumble.

Stir the cider, vinegar, caraway seeds, salt and pepper into the hot drippings. Bring the mixture to a boil over high heat.

Pour the cider mixture over cabbage and cover with foil. Roast until almost tender, 20-30 minutes; uncover and flip wedges. Roast around another 10 minutes until tender. Spoon pan juices over cabbage. Sprinkle the bacon over the cabbage.

Yield: 8 servings Per serving: 134 calories, 11g carbs, 4 g protein, 311 mg sodium (reduce salt to 1/4 cup, if needed)

file photo for reference only