Bacon and Cabbage with Parsley Sauce (Egg-Free)
A simple yet satisfying Irish dish of bacon and cabbage, complemented by a creamy parsley sauce made without eggs, perfect for a quick and easy weeknight dinner.
Ingredients
- about 225 g Bacon
- 1 medium Cabbage
- 1 cup Vegetable broth
- 0.5 cup Oat milk
- 2 tbsp Fresh parsley
- 1 tbsp Cornstarch
- 0.5 tsp Salt
- 0.25 tsp Black pepper
Original measure retained: its cup/spoon or fluid-volume standard is unspecified.
Instructions
- 1Cook the bacon in a large skillet until crispy. Remove the bacon and set aside, reserving the bacon fat in the skillet.
- 2Shred the cabbage and add it to the skillet with the bacon fat. Cook until softened, about 5-7 minutes.
- 3Add the vegetable broth and simmer for 10 minutes, or until the cabbage is tender.
- 4In a small bowl, whisk together the oat milk and cornstarch.
- 5Pour the oat milk mixture into the skillet and cook until the sauce has thickened, about 2-3 minutes.
- 6Stir in the chopped fresh parsley. Season with salt and pepper.
- 7Crumble the bacon and sprinkle it over the cabbage. Serve hot.
Allergy Disclaimer — Safe Plated Pte. Ltd.
This content is AI-generated by Safe Plated and is not medical advice. AI can make errors and may miss allergens or cross-contamination risks. Always read physical ingredient labels and verify allergen safety independently before preparing or consuming any food. Consult your allergist for guidance specific to your situation.
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