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Red Cabbage Salad

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Submitted by coppermountain

German red cabbage salad with a warm bacon fat, vinegar, and wine dressing poured over shredded cabbage with caraway seeds and crumbled bacon. A tangy, smoky side dish served at room temperature.

YIELD

4 servings

PREP

10 min

COOK

10 min

READY

20 min

Hot bacon fat dressing poured over raw shredded red cabbage is a German technique that partially wilts the cabbage while keeping its crunch. The heat blooms the caraway seeds and absorbs the vinegar-wine mixture into the shreds. This salad walks the line between raw slaw and braised cabbage.

Frying the bacon first builds the flavor base. The rendered fat gets deglazed with sugar, vinegar, and wine right in the pan, creating a hot dressing that sizzles when it hits the shredded cabbage. That sizzle is the sound of the cabbage softening just enough.

Caraway seeds are the signature German touch. Their warm, anise-like flavor pairs naturally with cabbage and has been a staple of Central European cooking for centuries. A full tablespoon distributes seeds throughout every forkful.

Serve at room temperature, not cold. The bacon fat solidifies in the fridge and coats the cabbage in white grease. At room temperature, the dressing stays liquid and glossy.

Chef Tips

  • Shred the cabbage thin. Thick chunks don’t wilt enough from the hot dressing and stay too crunchy.
  • Pour the hot dressing over the cabbage immediately. It needs to hit while sizzling to properly wilt the shreds.
  • Crumble the reserved bacon over the top just before serving so it stays crispy.
  • This keeps at room temperature for a buffet for several hours without wilting further.

Variations

  • Apple red cabbage: Add 1 diced tart apple to the cabbage before pouring the hot dressing for a sweet-tart crunch.
  • Blue cheese finish: Crumble blue cheese over the top with the bacon for a rich, tangy addition.
  • Warm braised version: Instead of a salad, braise the dressed cabbage covered over low heat for 30 minutes for a fully cooked German side.

Ingredients

5 5
SLICES SLICES BACON
1 5
TEASPOON ML SUGAR
2 30
TABLESPOONS ML VINEGAR
¼ 59
CUP ML RED WINE
or white *
½ 0.5
EACH EACH RED CABBAGE
head, shredded
2 30
TABLESPOONS ML VEGETABLE OIL
½ 2.5
TEASPOON ML SALT
¼ 1.3
TEASPOON ML BLACK PEPPER
1 15
TABLESPOON ML CARAWAY SEED

Directions

Fry bacon in medium-size fry pan until crisp.

Remove and reserve bacon.

Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.

Pour this hot mixture over the cabbage.

Toss with vegetable oil, salt, pepper, and caraway seeds.

Sprinkle crumbled bacon over mixture.

Serve at room temperature.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 132g (4.7 oz)
Amount per Serving
Calories 154 65% from fat
 % Daily Value *
Total Fat 11g 17%
Saturated Fat 2g 11%
Trans Fat 0g
Cholesterol 11mg 4%
Sodium 554mg 23%
Total Carbohydrate 3g 3%
Dietary Fiber 3g 11%
Sugars g
Protein 11g
Vitamin A 24% Vitamin C 100%
Calcium 6% Iron 7%
* based on a 2,000 calorie diet How is this calculated?
Low Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
 

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