Warm Bacon and Cabbage Salad
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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.
- Ready In:
- 15mins
- Serves:
- Units:
1
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ingredients
- 4 slices bacon, cooked and diced (I used pepper bacon)
- 3 garlic cloves, finely minced
- 1 onion, diced small (I used red onion)
- 3⁄4 cup sherry wine (NOT cooking sherry)
- 1 small green cabbage, cut into 1-inch slender strips
- 1 small savoy cabbage, cut into 1-inch slender strips
- 2 tablespoons wine vinegar or 2 tablespoons white balsamic vinegar
- 1 -2 tablespoon extra virgin olive oil
- 2 teaspoons fresh lemon thyme, minced
- 1⁄2 cup chopped walnuts, toasted and coarsely chopped
- salt
- pepper
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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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