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
RED AND GREEN CABBAGE SLAW
Enjoy this colorful slaw made using red and green cabbage - side dish ready in just 15 minutes.
Provided by By Betty Crocker Kitchens
Categories Lunch
Time 15m
Yield 6
Number Of Ingredients 9
Steps:
- In large bowl, mix all dressing ingredients until well blended.
- Add slaw ingredients to dressing; toss lightly until evenly coated. Serve immediately, or cover and refrigerate up to 2 hours.
Nutrition Facts : Calories 90, Carbohydrate 5 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 1 g, Protein 0 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 170 mg, Sugar 4 g, TransFat 0 g
RED AND GREEN CABBAGE SLAW WITH BACON
This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
- Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
- Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.
RED AND GREEN CABBAGE SLAW WITH BACON
Steps:
- Toss the cabbages together in a large bowl; set aside. Cook the bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from the skillet.
- Add the caraway seeds to the skillet, if desired; cook over medium heat, shaking the skillet often, until the seeds begin to pop, about 1 minute. Add the oil and garlic; cook, stirring, 10 seconds (do not let the garlic brown). Remove from heat; pour in the vinegar. Add the sugar and salt; stir until dissolved. Pour the dressing over the cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
- Just before serving, cut the apple into 1/4-inch-thick wedges or matchsticks. Add to the dressed cabbage along with the bacon, and toss again.
LINDA'S RED AND GREEN CABBAGE SALAD
I love cold slaw, and I am always experimenting with recipes until I come up with one I really like. This is a GREAT slaw, packed with FLAVOR, and one I really ENJOY!
Provided by Lindas Busy Kitchen
Categories Vegetable
Time 35m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- Combine all dressing ingredients, except mayonnaise, in a small pan.
- Cook over medium heat just until sugar is dissolved, stirring frequently so it doesn't stick.
- In a lg. bowl, combine all salad ingredients, and mix well.
- Add dressing, and mix well. Let cool.
- Add mayonnaise and mix well.
- Refrigerate at least 2 hours. Stir about every 1/2 hours so flavors meld.
RED CABBAGE WITH BACON
If you've braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. -Sherri Melotik, Oak Creek, Wisconsin
Provided by Taste of Home
Categories Side Dishes
Time 25m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.
Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.
WARM RED AND GREEN CABBAGE SLAW
Provided by Molly O'Neill
Categories dinner, weekday, side dish
Time 45m
Yield Six side-dish servings
Number Of Ingredients 7
Steps:
- Core, shred, wash and drain the cabbage. Toss it in a bowl with 3 teaspoons of salt and let stand for 30 minutes. Drain well. Meanwhile, cook the bacon until crisp, remove and set aside. Place 1 tablespoon of the bacon fat in a skillet and discard the rest.
- Heat the fat over medium heat until hot. Add the cabbage and cook, turning it constantly, just until hot and slightly wilted, about 5 minutes. Remove from heat and stir in the remaining 2 teaspoons salt, caraway seeds, sugar and vinegar. Divide among 6 plates, top with bacon and serve.
Nutrition Facts : @context http, Calories 114, UnsaturatedFat 4 grams, Carbohydrate 13 grams, Fat 6 grams, Fiber 4 grams, Protein 4 grams, SaturatedFat 2 grams, Sodium 397 milligrams, Sugar 8 grams, TransFat 0 grams
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