WARM BACON AND CABBAGE SALAD
Steps:
- When the bacon is cold, cut into small pieces, it's easier to handle.
- In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
- Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
- Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
- Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.
Nutrition Facts : Calories 445 kcal, Carbohydrate 18 g, Protein 19 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 1303 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
WARM CABBAGE SALAD WITH BACON
This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.
Provided by Patsy Jamieson
Categories Healthy Cabbage Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
- Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
- Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.
Nutrition Facts : Calories 94 calories, Carbohydrate 8 g, Cholesterol 3 mg, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 4 g
FRIED CABBAGE WITH BACON
My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.
Provided by Vairy
Categories Side Dish Vegetables Onion
Time 50m
Yield 8
Number Of Ingredients 8
Steps:
- Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
- Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.
Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g
FRIED CABBAGE WITH BACON, ONION, AND GARLIC
This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive.
Provided by Kathi Richards Smith
Categories Side Dish Vegetables Onion
Time 1h15m
Yield 6
Number Of Ingredients 9
Steps:
- Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.
Nutrition Facts : Calories 194.1 calories, Carbohydrate 15.5 g, Cholesterol 19 mg, Fat 12.9 g, Fiber 5.8 g, Protein 6.4 g, SaturatedFat 4.3 g, Sodium 1434.9 mg, Sugar 7.9 g
FRIED IRISH CABBAGE WITH BACON
Cabbage fried in bacon grease with bacon.
Provided by cmarten
Categories Side Dish Vegetables
Time 25m
Yield 6
Number Of Ingredients 4
Steps:
- Cook bacon in a deep skillet over medium heat until crisp, 5 to 7 minutes. Remove bacon from skillet and drain on a paper towel-lined plate. Reserve 1/4 cup drippings in skillet.
- Cook and stir cabbage in hot bacon drippings over medium heat until cabbage wilts, 5 to 7 minutes.
- Crumble bacon over cabbage. Stir and simmer until bacon is warmed, 2 to 3 minutes. Season with black pepper.
Nutrition Facts : Calories 220 calories, Carbohydrate 7.3 g, Cholesterol 30 mg, Fat 17.8 g, Fiber 3 g, Protein 8.5 g, SaturatedFat 6.5 g, Sodium 467.6 mg, Sugar 3.8 g
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.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8
LENTIL, CABBAGE AND BACON SALAD
Provided by Jacques Pepin
Categories salads and dressings, appetizer, side dish
Time 35m
Yield Six servings
Number Of Ingredients 12
Steps:
- Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
- Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
- Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
- When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.
Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams
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