Crunchy Cabbage Salad With Bacon Recipes

Steps:

• Break noodles; set aside. In a jar with a tight-fitting lid, combine the oil, vinegar, sugar, oregano, salt, pepper and half of the contents from the noodle seasoning packet; shake well. (Discard remaining seasoning or save for another use.) , In a large bowl, combine the remaining ingredients. Add noodles and dressing; toss to coat. Serve immediately.

Steps:

• Mix first 3 ingredients until blended.
• Combine remaining ingredients in large bowl. Add dressing mixture; toss to evenly coat.
• Refrigerate 1 hour.

Steps:

• Cover large plate with cabbage.
• Arrange bacon, vegetables and oranges in rows over cabbage.
• Mix dressing and soy sauce; drizzle over salad.

Steps:

• shred cabbage fine or coarse as you prefer.
• dice bacon (or canadian bacon) and fry crisp.
• Mix half and half, vinegar, oil (or if you like more bacon flavor substitute with the bacon drippings), sugar, salt and pepper.
• Ad bacon bits to the dressing.
• pour over cabbage, mix and store in the fridge for 1/2 hour before serving.

Steps:

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

Steps:

• Place the panko, peeled and smashed garlic cloves and thyme sprigs in a medium skillet and set over medium-low heat. Drizzle 2 tablespoons of olive oil over the panko and cook, stirring often, until the panko is golden, about 5 minutes. Season with a 1/2 teaspoon of salt and several grinds of black pepper. Discard the garlic and thyme, then spread the panko on a large plate to cool.
• While the breadcrumbs are cooling, place the cabbage on a cutting board with the root end facing up; cut in half. Place each half cut-side down and then cut each half into 2 equal wedges. Using a sharp knife or mandoline, slice the cabbage wedges into thin ribbons, making sure to avoid slicing the core. (Keeping the core intact helps to hold cabbage in place and makes slicing easier.) Place the sliced cabbage and kale in a large serving bowl.
• Peel and halve the beets. Shave the beet halves with a sharp knife or mandoline into thin half-moon slices and place in the bowl with the sliced cabbage and kale.
• In a small bowl, whisk together the grated garlic clove, vinegar and honey. Whisking continuously, drizzle in the remaining 1/4 cup olive oil until emulsified. Stir in the grated Parmesan. Season with salt and pepper to taste.
• Gently toss the salad with the vinaigrette until evenly dressed. Sprinkle with the almonds, toasted breadcrumbs and shaved Parmesan just before serving.

Steps:

• Preheat oven to 350°F..
• In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
• In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
• In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
• Divide salad among 6 plates and sprinkle with bacon.

Steps:

• In a skillet over medium heat, cook the bacon until crisp. Drain, cool, and crumble.
• In a small bowl, whisk together the vinegar, mayonnaise, and sugar.
• In a large bowl, mix the bacon, kidney beans, cabbage, celery, parsley, and onion. Season with salt and pepper. Pour the vinegar dressing mixture over the salad, and toss to coat. Refrigerate at least 1 hour before serving.

Steps:

• Combine vinegar, oil, garlic, a large pinch of salt and a smaller one of pepper in a salad bowl. Beat with a fork until combined.
• Add the vegetables, sprinkle lightly with more salt and pepper, and toss. Taste and adjust seasoning, and serve immediately.

Steps:

• Slice The Bacon And The Cabbage Into Short Or Medium Length Strips (Depending On What You Prefer)
• Slightly Fry The Bacon
• Add Cabbage And Full Oxo Cube With Aprox. 500ml Of Water
• Leave For Upto 10 Minutes To Steam
• Serve with whatever i recommend a simple tartare sauce as found in my other recipe

Steps:

• Prepare all the ingredients for the salad and mix them in a large bowl.
• Put all the dressing ingredients into a small bowl. Season and whisk until slightly thickened. Pour over the salad and toss until evenly coated.