Warm Red Cabbage Salad
A nice salad similar to German Potato salad. This salad is about different textures and intense flavor. If adding apples mix in a couple of different ones. Like a Granny Smith apple and one that is sweet. Raisins black and golden. Carrots of the rainbow variety. So many different ways this salad has been eaten over the years. Nuts added including shredded coconut, changes the tempo of the ways it's eaten. I have even put chopped bratwurst or smoked sausage in it instead of bacon. I have always associated, red cabbage with sweet and sour flavors. Even served it with potatoes in it.
If you like a sharper tartness about it add apple cider vinegar, or distilled vinegar. The cane vinegar is about as sharp as my youngest granddaughters prefer. Usually I use apple cider vinegar. This one I made for them. They do love the crunchiness of the food they eat.
Warm Red Cabbage Salad
A nice salad similar to German Potato salad. This salad is about different textures and intense flavor. If adding apples mix in a couple of different ones. Like a Granny Smith apple and one that is sweet. Raisins black and golden. Carrots of the rainbow variety. So many different ways this salad has been eaten over the years. Nuts added including shredded coconut, changes the tempo of the ways it's eaten. I have even put chopped bratwurst or smoked sausage in it instead of bacon. I have always associated, red cabbage with sweet and sour flavors. Even served it with potatoes in it.
If you like a sharper tartness about it add apple cider vinegar, or distilled vinegar. The cane vinegar is about as sharp as my youngest granddaughters prefer. Usually I use apple cider vinegar. This one I made for them. They do love the crunchiness of the food they eat.
Cooking Instructions
- 1
Render half the bacon in full length just crispy. The other half, cut into small pieces and render, till very crispy. Slice the green onions then chop them up.
- 2
Add oil if needed to the bacon drippings. I added about 2 tablespoons. Remove the bacon and set aside. Add the vinegar, water, salt, and pepper
- 3
Add in the sugar, then the onions. Allow to heat just a bit.
- 4
While the dressing is heating chop up and crumble the bacon. Slice the cabbage thin. I had to separate the 2 halves. Add salt to the cabbage.
- 5
Let the cabbage sweat just a bit while waiting to put into the dressing, allowing the salt to work on the sliced cabbage. Add the bacon and sauté in the dressing. Just long enough to get the bacon coated and incorporate it into the dressing.
- 6
Add the cabbage and sauté it in the dressing. This is to just coat the cabbage and wilt just a bit. You want this cabbage still crunchy when you eat it.
- 7
As you wilt the cabbage it will work apart more as it does just gently stir, making sure the cabbage is coated well. It's easier to heat the cabbage as it loosens itself as the steam, dressing, and gentle motion separates the leaves. After about 7 minutes move to a heat safe, nonreactive bowl and cover. Allow to rest covered, 30 minutes.
- 8
Serve warm or room temperature. I hope you enjoy!!!! Optional you could add shredded carrots, raisins, apples, and even nuts.
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