Wilted Cabbage With Carrots And Bacon Recipes

WILTED CABBAGE SALAD WITH BACON

Steps:

• 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 COLESLAW

Steps:

• In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

WILTED CABBAGE SALAD

Steps:

• Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

ALL-IN-ONE CABBAGE WITH BEANS & CARROTS

Steps:

• Heat the butter in a wide saucepan. Add the bacon and carrots, then sizzle for 3-4 mins until the bacon starts to crisp. Stir in the cabbage, cook for 2 mins until wilted, then add the beans. Pour over the stock, then simmer for about 5 mins until the beans are hot and the carrots are just cooked.

DANISH WILTED CABBAGE SALAD WITH BACON

Steps:

• 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 add sour cream. Serve warm.

SAVOY CABBAGE WITH CIDER, BACON AND CARROTS

Steps:

• In a large, wide pot (8 quarts or larger), saute bacon over medium heat until fat is rendered and the bacon begins to crisp. Add onions and carrots; saute for about 3 minutes. Add garlic; saute for 2 minutes.
• Add cabbage, caraway seeds, apple cider, vinegar, apples, bay leaf, and salt and pepper to taste. Saute, stirring, until the cabbage is tender, 10 to 15 minutes. Add butter, and stir well. Serve hot.

WILTED CABBAGE

Steps:

• Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
• Crumble bacon, set aside.
• Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
• Stir in cabbage.
• Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
• Sprinkle with reserved bacon.

WARM BACON AND CABBAGE SALAD

Steps:

• When the bacon is cold, cut into small pieces, it's easier to handle.
• In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
• Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
• Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
• Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.

GRILLED QUAIL WITH WILTED CABBAGE SLAW

Steps:

• Make marinade:
• In a small bowl whisk together marinade ingredients.
• Rinse quail and pat dry. Arrange quail in a flat-bottomed dish large enough to hold them in one layer and add marinade, turning quail to coat well. Marinate quail, covered and chilled, turning them once or twice, at least 1 day and up to 2.
• Prepare grill and bring quail to room temperature (about 30 minutes).
• Remove quail from marinade, discarding marinade, and pat dry with paper towels. Season quail with salt and pepper and grill on an oiled rack set about 5 to 6 inches over glowing coals 3 to 4 minutes on each side, or until just cooked through. Meat should still be pink. (Alternatively, grill quail in batches without crowding in a hot oiled well-seasoned ridged grill pan.) Transfer quail as cooked to a plate and keep warm, covered.
• Make slaw:
• In a cup or very small bowl stir together vinegar and honey. In a 12-inch heavy skillet cook bacon over moderate heat, stirring, until crisp. Transfer bacon with a slotted spoon to a small bowl and pour off all but about 2 tablespoons bacon fat from skillet.
• Heat bacon fat remaining in skillet over moderately high heat until hot but not smoking and cook caraway seeds, stirring, until fragrant, about 30 seconds. Add red cabbage, carrots, vinegar mixture, and salt and pepper to taste and sauté, stirring, until cabbage is just wilted, about 1 minute.
• Remove skillet from heat and add Napa cabbage and scallions, tossing until cabbage is wilted slightly.
• Divide slaw among 6 plates. Cut each quail into 4 serving pieces and arrange decoratively over slaw. Top salads with bacon.

WILTED CABBAGE WITH CARROTS AND BACON

Steps:

• In a large non-stick skillet cook bacon over moderate heat until crisp and transfer with slotted spoon to paper towels to drain. In fat remaining in skillet cook garlic and onion over moderately low heat, stirring, until onion is softened. Add carrots and cabbage and cook, stirring, over moderate heat until crisp-tender, about 5 minutes. Stir in bacon and parsley and season with salt and pepper.

BAVARIAN CABBAGE SALAD WITH WARM BACON

Steps:

• If necessary, remove the outer leaves of the cabbage. Quarter and remove the stem. Shred into fine strips and place in a large bowl.
• Boil some water (enough to fully submerge the cabbage) and pour it over the cabbage. Leave to soak for about 2 minutes.
• Pour the cabbage into a colander and drain well. Squeeze the water out thoroughly with your hands, then place in a fresh bowl.
• Warm up the oil in a pan and saute the onions until golden brown. Sprinkle with the sugar and caramelize over low heat.
• Deglaze the pan with the water and vinegar, bring to a boil, and allow to reduce a bit. Pour over the cabbage while it's still hot. Season with salt, pepper, and caraway seeds. Mix thoroughly and set aside to cool.
• Before serving, cut the bacon into fine strips or small cubes. Saute in a dry pan until crispy. Sprinkle over the salad and serve immediately, while the bacon is still warm.

WILTED CABBAGE SALAD WITH BACON

Steps:

• 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.