Wilted cabbage salad with bacon

    • < />

    Wilted cabbage salad with bacon

    Wilted cabbage salad with bacon

    (37)
    30min


    37 people made this

    About this recipe: This is also called a French cabbage salad. It is a wonderful way to serve cabbage. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad. Add some soured cream and it becomes a Danish cabbage salad.

    Ingredients
    Serves: 8 

    • 225g bacon
    • 1 medium cabbage, shredded
    • 1 onion, chopped
    • 1 clove garlic, minced
    • 125ml tarragon vinegar

    Method
    Prep:10min  ›  Cook:20min  ›  Ready in:30min 

    1. Place bacon in a large, deep frying pan. Cook over medium high heat until evenly brown. Remove bacon, dice and set aside. Reserve bacon dripping.
    2. Add the onion and garlic and fry in the bacon dripping until browned.
    3. Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and serve warm.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (37)

    Reviews in English (37)

    by
    60

    For what this is, I gave it five stars. It's not something you'll see everywhere, and it's easy (if you use a processor for shredding the cabbage) and surprisingly delicious. We ate this with fresh grilled brats, pickled eggs, beer, and German potato pancakes (from this site). Since the bacon is crumbled, I used bacon end pieces, which are considerably cheaper than regular bacon. I also used white wine vinegar because that's what I had. With the high fat content of everything on the menu, smaller portions came naturally, were enjoyed and satisfying. For something unusual for your guests, this one is a winner!  -  01 Jan 2008  (Review from Allrecipes US | Canada)

    by
    47

    Between baking, shopping, working, additional Christmas decorating and spending more time than I should trying to get our cat "Nikky" OUT of our Christmas tree, I haven't spent a whole lot of time on dinner this week. This great recipe was a good starter for our soup. I don't like tarragon, so I used cider vinegar instead. Thanks Barrett and happy holidays to all!  -  12 Dec 2002  (Review from Allrecipes US | Canada)

    by
    40

    I made this for a freind's parents who are Chinese. I was worrying that the vinegar flavor would be too strong, but they liked it. So I am giving it a five for pleasing both the western-inclined and eastern-inclined palate.  -  23 Nov 2004  (Review from Allrecipes US | Canada)

    Write a review

    Click on stars to rate