Name: Warm Bacon and Cabbage Salad
Prep time: 15 min
Total time: 15 min
Yield: 4 serving(s)
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

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Recipe by 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.

Ready In:: 15mins
Serves:
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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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RECIPE MADE WITH LOVE BY

@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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review by Elmotoo

12/28/2013

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.

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creation by COOKGIRl

2/8/2006

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.