Warm Bacon And Cabbage Salad Recipe

Name: Warm Bacon And Cabbage Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 slices bacon, cooked and diced (I used pepper bacon); 3 garlic cloves, finely minced; 1 onion, diced small (I used red onion); 3/4 cup sherry wine (NOT cooking sherry); 1 small green cabbage, cut into 1-inch slender strips; 1 small savoy cabbage, cut into 1-inch slender strips; 2 tablespoons wine vinegar or 2 tablespoons white balsamic vinegar; 1 -2 tablespoon extra virgin olive oil; 2 teaspoons fresh lemon thyme, minced; 1/2 cup chopped walnuts, toasted and coarsely chopped; salt; pepper

Servings: persons

4 slices bacon, cooked and diced (I used pepper bacon)
3 garlic cloves, finely minced
1 onion, diced small (I used red onion)
3/4 cup sherry wine (NOT cooking sherry)
1 small green cabbage, cut into 1-inch slender strips
1 small savoy cabbage, cut into 1-inch slender strips
2 tablespoons wine vinegar or 2 tablespoons white balsamic vinegar
1 -2 tablespoon extra virgin olive oil
2 teaspoons fresh lemon thyme, minced
1/2 cup chopped walnuts, toasted and coarsely chopped
salt
pepper

1
Toast the walnuts and set aside.
2
Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
3
Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
4
Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
5
Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
6
Remove pan from heat.
7
Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
8
Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
9
Serve warm.

603

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 4 slices bacon, cooked and diced (I used pepper bacon), 3 garlic cloves, finely minced, 1 onion, diced small (I used red onion), 3/4 cup sherry wine (NOT cooking sherry), and more.

Yes, Warm Bacon And Cabbage Salad falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Warm Bacon And Cabbage Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions