WILTED COLESLAW
I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.
Nutrition Facts :
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 AND BACON SLAW
Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it's going to win yours too.
Provided by Sue Moran
Categories Side Dish
Time 15m
Number Of Ingredients 5
Steps:
- Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
- Halve or quarter the cabbage and shred it finely.
- In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
- Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
- Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.
Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 406 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving
HOT BACON - CABBAGE SLAW
Just right for an unassuming side-dish. Keeps 'em coming back for more! Very addictive--be careful!
Provided by Debber
Categories Pork
Time 25m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
- While bacon and onion is frying, toss cabbage and carrots; set aside.
- Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
- Add cabbage & carrots back into pan; stir until coated with sauce.
- Return bacon pieces to pan; toss in peanuts, if used.
- NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
- SUGGESTION: Add more bacon and carrots for a Main Dish meal.
WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
WARM CABBAGE SLAW
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
HOT BACON AND CABBAGE SLAW
This dish is a variation of the old standard "Cole/Cold Slaw". My mother made it when I was young and I just recently got the recipe from my cousin. I hadn't had it in years and it not only tasted wonderful, but brought back some memories of my childhood! I hope you enjoy it!
Provided by CRB6937
Categories Vegetable
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon.
- Drain all but about 4-5 tablespoons of the bacon drippings.
- Add garlic to bacon drippings and sauté lightly.
- Mix eggs, vinegar, and milk.
- Pour mixture over bacon.
- Add chopped onion to mixture.
- Heat through and pour over the grated cabbage (do not boil.).
- Heat through and serve.
Nutrition Facts : Calories 432.9, Fat 38, SaturatedFat 13.2, Cholesterol 130.2, Sodium 698, Carbohydrate 8.8, Fiber 1.9, Sugar 3.2, Protein 14
ABSOLUTELY BEST HOT SLAW RECIPE
This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!
Provided by kerrywsmyth
Categories Salad Dressings
Time 32m
Yield 32 serving(s)
Number Of Ingredients 8
Steps:
- Fully cook bacon.
- While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
- Put hot chopped bacon in a strainer on a bowl to catch excess grease.
- Repeat until all bacon is chopped.
- Set bacon bits aside.
- Start with a Gallon container with a large mouth.
- Add sugar, vinegar, water, oil, salt, garlic.
- Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
- Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
- Fill salad bowls with shredded cabbage.
- Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
- Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
- Enjoy!
PAULA DEEN'S HOT BACON COLE SLAW
I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.
Provided by HappyMommy1422
Categories Vegetable
Time 25m
Yield 10 serving(s)
Number Of Ingredients 7
Steps:
- In a large skillet, cook bacon until crisp.
- Remove to paper towels to drain.
- Crumble bacon and set aside.
- In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
- Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
- Add chili powder and salt, to taste.
- Add tomatoes and simmer just until warmed through.
- Slaw should be slightly crisp.
- Adjust seasonings and add salt to taste.
- Serve quickly with crumbled bacon.
More about "hot bacon cabbage slaw recipes"
HOT SLAW WITH BACON: THE PERFECT SIDE - 31 DAILY
From 31daily.com
4.3/5 (17)Total Time 15 minsCategory SidesCalories 69 per serving
- In a large skillet over medium heat, cook the bacon until crisp, remove from the skillet and place on a paper towel to drain; crumble the bacon to add before serving. Remove all but 1 tablespoon of the bacon fat from the skillet.
- To the skillet, add the onion and cook over medium heat until softened; about 2 minutes. Slowly pour the vinegar and water into the skillet. Scrape up any browned bits in the bottom of the skillet, add the red pepper flakes, if using, and bring the mixture to a boil.
- Add the cabbage and shredded carrots. Season with salt and cook, stirring frequently, until the smaller shreds of cabbage are wilted and any larger shreds are slightly crisp; about 3 to 5 minutes.
- Season to taste with salt and pepper; fold in the bacon. I like to reserve a few to garnish the hot slaw along with sliced green onions. Serve immediately or keep warm for up to 20 minutes.
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