Red Cabbage and Bacon Salad

1. 1

   Put the shredded red cabbage in a large serving bowl.

2. 2

   Heat 1 tablespoon olive oil in a large skillet over medium heat.

3. 3

   Cook the bacon until crisp, about 5 to 6 minutes.

4. 4

   Pour off most of the fat, and return the pan to the heat.

5. 5

   Add the remaining olive oil and the vinegar to the skillet.

6. 6

   Bring to a full boil, and pour over the cabbage in the bowl.

7. 7

   Mop out the skillet with a handful of the cabbage to get the crusty bits from the bottom of the pan, and add to the bowl.

8. 8

   Season with salt, and toss well so the cabbage doesnt stick together.

9. 9

   Serve warm or at room temperature.

* Per serving · 4 servings · Values may vary.

No additional tips available.