Warm Bacon and Cabbage Salad

Total Time
15mins
Prep 15 mins
Cook 0 mins

From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.

Ingredients Nutrition

Directions

  1. Toast the walnuts and set aside.
  2. Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
  3. Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
  4. Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
  5. Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
  6. Remove pan from heat.
  7. Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
  8. Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
  9. Serve warm.

Reviews

(1)
Most Helpful

I almost followed directions! I only had green cabbage & I didn't have fresh thyme in the house so I used a hefty sprinkling of dried. YUM!! I ate the whole thing for dinner tonight!! I did cook the cabbage longer than 1 minute - maybe 3? - until it was all wilted but still crunchy. This was delicious & my veggie starved body thanks thee. :) Made for Aussie Swap 12/13.

Elmotoo December 27, 2013

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