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Warm Bacon and Cabbage Salad

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.

Ready In:
15mins
Serves:
Units:

ingredients

directions

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