Even people who aren't fond of cabbage tend to like it in this dish—skillet-cooked with bacon and onions in a creamy sour cream sauce.
What You Need
Original recipe yields 8 servings
1/2 cup KRAFT Zesty Italian Dressing
6 slices OSCAR MAYER Bacon, chopped
1 medium onion, chopped (about 1 cup)
8 cups shredded green cabbage (about 1 small head)
2 cups shredded red cabbage
1 cup chicken broth
1/2 cup BREAKSTONE'S or KNUDSEN Sour Cream
1/2 cup PLANTERS Dry Roasted Peanuts, coarsely chopped
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Let's Make It
Heat dressing in large skillet on medium-high heat. Add bacon and onion; stir. Cook 5 to 7 min. or until bacon is cooked and onions are tender, stirring occasionally.
Add cabbage and broth; stir. Cook 10 min. or until cabbage is wilted, stirring occasionally. Remove from heat.
Stir in sour cream; top with peanuts.
Prepare as directed, using KRAFT Light Zesty Italian Dressing and BREAKSTONE'S Reduced Fat or KNUDSEN Light Sour Cream.
How to Shred Cabbage
Cut head of cored cabbage in half. Place each half, cut-side down, on cutting board. Cut into thin slices, then separate slices into shreds.
Calories From Fat
% Daily Value*
Total Fat 21g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 10g
Dietary Fibers 3g
* Percent Daily Values are based on a 2,000 calorie diet.
8 servings, 1/2 cup each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.