RED CABBAGE SALAD
Makes 4-6 servings
Ingredients
1/2 head red cabbage, sliced
1 medium apple, peeled and sliced
4 slices streaky bacon, cooked
1 tsp granulated sugar
2 TB vinegar
1/4 cup red or white wine
2 TB olive oil
Salt and pepper to taste
Caraway seeds
Directions
Shred cabbage as we would do for cole slaw*. Cook bacon until crisp; remove bacon to paper towel to drain. Add sugar, vinegar and wine to bacon fat, cook until sugar is dissolved. Pour this hot mixture over cabbage. Add salt, pepper, and oil and about a teaspoon of caraway seeds. Sprinkle crumbled bacon over top. Serve room temperature (do not chill).
*For a less crisp salad, you can soften cabbage slightly by covering with boiling water and letting it stand for 3-4 minutes, then draining.
Recipe courtesy of The Art Of German Cooking, by Betty Wason
NOTES: I used Merlot for the wine because that's what I had opened. I used red wine vinegar for the vinegar.
The CookingBites Recipe Challenge: Leafy Greens
Makes 4-6 servings
Ingredients
1/2 head red cabbage, sliced
1 medium apple, peeled and sliced
4 slices streaky bacon, cooked
1 tsp granulated sugar
2 TB vinegar
1/4 cup red or white wine
2 TB olive oil
Salt and pepper to taste
Caraway seeds
Directions
Shred cabbage as we would do for cole slaw*. Cook bacon until crisp; remove bacon to paper towel to drain. Add sugar, vinegar and wine to bacon fat, cook until sugar is dissolved. Pour this hot mixture over cabbage. Add salt, pepper, and oil and about a teaspoon of caraway seeds. Sprinkle crumbled bacon over top. Serve room temperature (do not chill).
*For a less crisp salad, you can soften cabbage slightly by covering with boiling water and letting it stand for 3-4 minutes, then draining.
Recipe courtesy of The Art Of German Cooking, by Betty Wason
NOTES: I used Merlot for the wine because that's what I had opened. I used red wine vinegar for the vinegar.
The CookingBites Recipe Challenge: Leafy Greens
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