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Gallery Red and Green Cabbage Slaw with Bacon Recipe Summary Servings: 8
Ingredients Ingredient Checklist 1/2 medium red cabbage (about 1 pound), finely shredded 1/4 medium green cabbage (about 1/2 pound), finely shredded 1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces 1 teaspoon caraway seeds (optional) 3 tablespoons olive oil 1 garlic clove, minced 1/4 cup plus 3 tablespoons cider vinegar 2 teaspoons sugar 2 1/2 teaspoons coarse salt Freshly ground pepper 1 Granny Smith apple (optional)
Cook’s Notes This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325 degree oven until it’s warm and crisp.
Gallery Red and Green Cabbage Slaw with Bacon
Recipe Summary Servings: 8
Gallery
Red and Green Cabbage Slaw with Bacon
Red and Green Cabbage Slaw with Bacon
Red and Green Cabbage Slaw with Bacon
Recipe Summary Servings: 8
Recipe Summary
Servings: 8
Servings: 8
8
Ingredients
Ingredients
- 1/2 medium red cabbage (about 1 pound), finely shredded 1/4 medium green cabbage (about 1/2 pound), finely shredded 1/2 pound smoked bacon (about 8 strips), cut into 1/4-inch pieces 1 teaspoon caraway seeds (optional) 3 tablespoons olive oil 1 garlic clove, minced 1/4 cup plus 3 tablespoons cider vinegar 2 teaspoons sugar 2 1/2 teaspoons coarse salt Freshly ground pepper 1 Granny Smith apple (optional)
Directions
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.
Cook’s Notes This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325 degree oven until it’s warm and crisp.
Cook’s Notes
This slaw can be made up to 1 day ahead and refrigerated. Refrigerate the cooked bacon separately, wrapped in paper towels, in a resealable plastic bag; reheat it on a baking sheet in a 325 degree oven until it’s warm and crisp.
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All Reviews for Red and Green Cabbage Slaw with Bacon
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Red and Green Cabbage Slaw with Bacon
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
