Tomato Recipe

Inspired by Au Courant Regional Kitchen

Time30m

Serves4

Bacon, cabbage, pretzel chip

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Ingredients

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Main Ingredients

6 slices Bacon

2 cups Cabbage

1 cup Pretzel Chips

2 medium Tomatoes

Seasoning

2 tablespoons olive oil

1 teaspoon Celtic sea salt

1 teaspoon black pepper

1 teaspoon Watkins garlic powder

1 teaspoon Watkins paprika

Garnish

2 tablespoons Fresh parsley

Method

Preparation

Cook the Bacon

In a skillet over medium heat, cook the bacon slices until crispy, about 5-7 minutes. Remove from the skillet and place on paper towels to drain excess grease.

Prepare the Cabbage

While the bacon is cooking, chop the cabbage into thin strips. You should have about 2 cups of chopped cabbage.

Chop the Tomatoes

Dice the tomatoes into small pieces and set aside.

Cooking

Sauté Cabbage

In the same skillet used for bacon, add olive oil over medium heat. Once hot, add the chopped cabbage, salt, black pepper, garlic powder, and paprika. Sauté for about 5 minutes, or until the cabbage is tender.

Combine Ingredients

Once the cabbage is tender, add the diced tomatoes to the skillet and cook for an additional 3 minutes, allowing the tomatoes to soften slightly.

Crumble Bacon

Crumble the cooked bacon into the skillet and stir to combine all the ingredients evenly.

Serving

Plate the Dish

Serve the cabbage and tomato mixture in bowls. Top with pretzel chips for added crunch and garnish with fresh parsley.