This is also called a French cabbage salad. It is a wonderful way to serve cabbage. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad. Add some sour cream and it becomes a Danish cabbage salad.
Wilted Cabbage Salad With Bacon Ingredients
pound bacon
1 medium head cabbage, shredded
1 onion, chopped
1 clove garlic, minced
cup tarragon vinegar
How to Make Wilted Cabbage Salad With Bacon
Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
Add the onion and garlic and fry in the bacon fat until browned.
Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and serve warm.
Wilted Cabbage Salad With Bacon Nutritions
Calories: 164.4 calories
Carbohydrate: 8.2 g
Cholesterol: 19.3 mg
Fat: 12.9 g
Fiber: 3.1 g
Protein: 4.9 g
SaturatedFat: 4.3 g
ServingSize:
Sodium: 257.4 mg
Sugar: 4.2 g
TransFat:
UnsaturatedFat:
Wilted Cabbage Salad With Bacon Reviews
For what this is, I gave it five stars. Its not something youll see everywhere, and its easy (if you use a processor for shredding the cabbage) and surprisingly delicious. We ate this with fresh grilled brats, pickled eggs, beer, and German potato pancakes (from this site). Since the bacon is crumbled, I used bacon end pieces, which are considerably cheaper than regular bacon. I also used white wine vinegar because thats what I had. With the high fat content of everything on the menu, smaller portions came naturally, were enjoyed and satisfying. For something unusual for your guests, this one is a winner
Between baking, shopping, working, additional Christmas decorating and spending more time than I should trying to get our cat "Nikky" OUT of our Christmas tree, I havent spent a whole lot of time on dinner this week. This great recipe was a good starter for our soup. I dont like tarragon, so I used cider vinegar instead. Thanks Barrett and happy holidays to all
I made this for a freinds parents who are Chinese. I was worrying that the vinegar flavor would be too strong, but they liked it. So I am giving it a five for pleasing both the western-inclined and eastern-inclined palate.
My Family has made this for years...This is a old Pennslyvania Dutch Recipe... Fry bacon and save the grease...set bacon aside..we boil red potatatos, cool them down, slice, fry in bacon grease and onions.....have the cabbage cut up into bite size pieces...fry in bacon grease and steam with water with lid on...add potatoes and cut up bacon...when wilted to your liking serve ..The only thing I hate is the smell it leaves in your kitchen...so I fry it on my patio...My whole family LOVES IT...
This is a great side dish for a fall supper. I served it with corned beef and boiled potatoes with cracked pepper. It was a good compliment to the meat and starch. I think this is a great, easy salad to make
WELL NOW, I HAVE BEEN EATING THIS FOR AT LEAST 50 YEARS OR SO. SAUTEED ONIONS GO WITH THIS RECIPE. VINEGAR WAS NOT A ROUTINE STAPLE BUT IS GOOD IN IT. AND I AGREE WITH THE OPTIONAL ADDITIONS. SO GLAD TO SEE THIS IN PRINT. I HAD TOTALLY FORGOTTEN THE RECIPE......(UMMMMMMMY FOR THE TUMMY). BUT YEARS AGO IT HAD THE UNGLAMEROUS NAME OF JUST PLAIN OLD FRIED CABBAGE". GREEN ONIONS ARE GREAT WITH THIS TOO.
This would be good as a side dish. Unfortunately, I tried to use it as a main dish, and the vinegar cabbage taste was too strong for that use, and I gave my family tummy aches.
Great recipe. Ive been making a similar one for 45 years. I leave out the garlic because I cant have it. Wonderful side dish. Versatile. Try the other versions with the sour cream, for instance.My family never cared for cabbage, but they enjoyed this.
When I have a head of cabbage in the house I tend to try several different recipes to try from this website. I love wilted cabbage and bacon but have only had it with a dash of sugar. That being said this had a stronger vinegar taste than I wouldve like. It did balance out the meal with grilled kielbasa.
I dont want to lose weight that bad. thanks anyway
This is a good comfort food but I wouldnt recommend using all the reserved bacon grease and am not even convinced thats what the author had in mind. Thats an awful lot of fat Use common sense and do what you think you should do. For me, I use the bit of grease left in the pan after removing it and a drizzle of olive oil. I dont have tarragon vinegar, so use raspberry vinegar, which I like with this better than apple cider vinegar. I also like to add 3 or so TBS. of brown sugar and water so mine comes out more like a southern collard green recipe.
We all really enjoyed this recipe, but I couldnt give it five stars because I tasted it as is and it wasnt quite right to me. I added a packet of Splenda to it after making it as per the directions, and the Splenda made a huge difference. It wasnt sweet at all, but it helped to cut down on the zing from all the vinegar. If youre eating low carb, I would definitely try this recipe. The only thing is, I did not save the bacon fat to cook the onion and garlic in. I used olive oil to make it healthier, and it tasted absolutely fine.
I changed a few things after making it the 1st time exactly as recipie is, I do not use the vinegar (as it is not a flavor we care for that much) I also add more garlic and add fresh sliced rings of onions. I cook the onion and garlic in coconut oil, not the bacon fat. It is a lot of work for me, because I do not own a food processor, but well worth it, as it has become one of my favorite veggie dishes.
I LOVED THIS, BUT I ALSO DIDNT PUT IN THE VINEGAR, AND IT WAS GREAT I COOKED THE BACON AND SET IT ASIDE. I PUT A TABLESPOON OF OLIVE OIL IN THE PAN, AND THEN PUT IN THE ONIONS AND GARLIC AND ALSO 1/4 TEASPOON EACH OF SALT AND PEPPER, AND SCRAPPED THE BITS OFF THE BOTTOM AS I SAUTEED THEM. THEN I ADDED THE CABBAGE AND BACON AND SAUTEED IT ALL FOR ABOUT 20 TO 30 MINUTES ON LOW HEAT, STIRRING EVERY 5 MINUTES. YUMMMMMM
Versatile and delicious. I skipped the vinegar and added tomatoes. Will definitely make again.
Delicious country cooking. My only strong suggestion would be to throw out the bacon grease and use olive or canola oil. By far the biggest health problem with bacon is in the grease, particularly because the carcinogenic nitrosamines concentrate in the grease. Thats why we dont cook our eggs in saved bacon grease any more--its particularly unhealthful
I loved this- all my favorite flavors in one dish, but my boyfriend found it a little strong.
I do not like cabbage, but my husband does, so I tried this. It needed salt&pepper and slightly more vinegar. That said, I did use home made tarragon vinegar as I did not have any other store bought.
I grow my own cabbage and always get a LOT. Since my husband doesnt like overcooked cabbage, Im always looking for something new, simple and yummy. This is perfect The kids adore it.
1-5-12: Ann says best cooked cabbage Ive ever had.2-22-13: Same reaction this time.3-12-13: Ditto
My kids would not eat this. I used Apple Cider Vinegar instead. Very sour. Greasy because of all that bacon grease.
This was good, but I can honestly say that my grandmother from Ireland made this a lot. Some times more than my father would have liked. We used the ends of salted pork to make it and no garlic. I really enjoyed the changes
This is a great dish. I have not had it since I left home. Actually have not thought of it in years. My mom use to make it (god bless you & miss u) anyway.... Not sure about the review from the person that said they "didnt want to loose wait that bad" well if you want to rest assure you dont want to be eating this. BUT, if your looking for taste of home and comfort...This is the ticket. Thanks so much for the reposting of it since some of the reviews are rather old.. THIS IS A GREAT DISH
I used apple cider vinegar which sweetened it just a bit and I seasoned it with creole. I also drained the dripping to save on fat calories, still tasted amazing. I have made this recipe with ground beef.
Pretty good. I added noodles to this for more consistency.
Maybe it was because I subbed rice vinegar for tarragon, but this had kind of a weird aftertaste. For convenience, I used 3/4 of a bag of coleslaw mix (and about 1/2 the bacon grease.) Probably wouldnt make it again. Edit: Ive changed my stars, because like another reviewer, this gave me a stomache later. Will not make again.
When I first saw it, it reminded me of a wilted lettuce that my mother-in-law used to make, so I tried it. I loved it
Delish The kids didnt much like it though:(
This is a great side dish. I keep cabbage in the refrigerator all the time. It seems to keep a really long time. I call mine fried cabbage, whether you put vinegar on it, sour cream, or plain it is good.
Yummy and quick The tarragon vinegar inspired me to throw in a little leftover fennel stalks I saved from another recipe which gave it a little more of an anise flavor. Also added chopped red and orange peppers instead of green. I used a little turkey bacon with left very little grease in the pan and it was just right, just added a few sprays of olive oil. Cooked this in a hot skillet over the coals on the grill while they were still too hot for searing the pork chops and set the pan off to the side while I grilled the meat. Perfect timing and my house did not smell like bacon. (The cabbage was the star.)
I have been making this for years.love love love it . i do add a bit fo garlic salt to flavor and have not tried it with the vinegar
0 comments: