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Warm Cabbage Slaw with Bacon Dressing

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Serves 4-6 as a side dish.

This is an easy side dish to serve with pork chops, sausages, or any roasted meat.

  • 3 thick slices bacon, diced     
  • 1/3 cup diced onion
  • 1/4 cup cider vinegar
  • 1 lb. green cabbage, shredded (4 packed cups)
  • Kosher salt
  • Freshly ground black pepper

In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened, about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage, sprinkle with salt, and cook, stirring frequently, until the smaller shreds are wilted and the larger shreds are still slightly crunchy, 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.

nutrition information (per serving):
Size : based on six servings; Calories (kcal): 130; Fat (g): 11; Fat Calories (kcal): 100; Saturated Fat (g): 4; Protein (g): 3; Monounsaturated Fat (g): 5; Carbohydrates (g): 5; Polyunsaturated Fat (g): 1; Sodium (mg): 230; Cholesterol (mg): 15; Fiber (g): 2;

Photo: Scott Phillips

Simple and delicious. I had some red cabbage too, and added it - even more flavor.

The perfect meal for me! I like cabbage. I don't have any cider vinegar though, so I use balsamic and I suspect it kicks the whole recipe from 3 stars to 4. This thing is so simple to cook there isn't a wasted moment. Even letting the cabbage cook down allows me just the right amount of time to make a very nice martini to go with it. (I didn't read the recommended drink - but I recommend a 2 olive martini with Hendricks gin.)

Just delicious in winter. Try this with bison burgers!

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