Wilted Red Cabbage Salad 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.

JAPANESE-STYLE CABBAGE SALAD

Steps:

• Whisk together sesame oil, vinegar, garlic, ginger, sugar, salt, and pepper in a small bowl until the sugar has dissolved. Toss the cabbage, green onions, almonds, and sesame seeds in a large bowl with the dressing until well coated.

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.

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
• Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

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.

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.

WILTED RED CABBAGE AND BELL PEPPER SLAW

Steps:

• In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
• In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
• Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

WILTED RED CABBAGE SALAD

Steps:

• Remove any wilted outer leaves from the cabbage heads. Quarter the heads and cut out the white core. Slide the quarters into thin strips. Heat the oil in a large pot over medium-high heat. Add the onions and saute until tender....about 3 minutes. Add the garlic and saute another minute. Add the herbes de Provence, fennel seed and cabbage and toss well to coat the strips with hot oil. Sprinkle the vinegar and sugar over the cabbage and continue cooking it, tossing it in the pot until the cabbage is wilted, about 6 minutes. Remove the cabbage to a larger bowl. Crumble the feta cheese into the cabbage, add teh parsley and toss well to combine. Season to taste with salt and pepper. Serve warm or at room temp.

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.