Dairy-Free Cabbage and Bacon with Parsley Sauce

Ingredients

• 8 slices Bacon, thick-cut
• 1 medium head Cabbage, cored and shredded
• 2 tablespoons Dairy-free butter alternative
• 2 tablespoons All-purpose flour
• 1 cup Vegetable broth
• 0.25 cup Fresh parsley, chopped
• 0.5 teaspoon Salt
• 0.25 teaspoon Black pepper

Original measure retained: its cup/spoon or fluid-volume standard is unspecified.

Instructions

1. 1Cook bacon in a large skillet until crispy. Remove bacon and set aside, reserving the bacon fat in the skillet.
2. 2Add shredded cabbage to the skillet and cook in the bacon fat until softened, about 8-10 minutes.
3. 3Meanwhile, make the parsley sauce: In a saucepan, melt dairy-free butter alternative over medium heat. Whisk in flour and cook for 1 minute.
4. 4Gradually whisk in vegetable broth until smooth. Bring to a simmer and cook until thickened, about 2-3 minutes.
5. 5Stir in fresh parsley, salt, and pepper.
6. 6Crumble the cooked bacon over the cabbage. Pour the parsley sauce over the cabbage and bacon. Serve immediately.

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