Lidia’s Red Cabbage and Bacon Salad

Red Cabbage and Bacon Salad

Red Cabbage and Bacon Salad

I bought a red cabbage the other day to add to a chopped salad but that leaves plenty left for other things. I originally thought to braise some but opted instead to try this red cabbage and bacon salad from Lidia’s Italy in America. (affiliate link) It’s pretty simple, other than the work of slicing the cabbage, which needs to be sliced thinly. A mandoline like this one (affiliate link) makes that job pretty easy, though.  I just used about 1/4 of the cabbage so cut the recipe down accordingly.

Lidia's Red Cabbage and Bacon Salad

Bacon, balsamic vinegar and red cabbage makes a tasty, colorful salad.

  • 1/4 of a head of red cabbage, cored and thinly shredded
  • 1/8 cup olive oil, divided
  • a quarter pound of bacon, cut in 1" pieces
  • 2 Tablespoons balsamic vinegar
  • salt to taste

Shred the cabbage as thinly as you can. A food process or mandoline makes this easier.

Heat a skillet and cook the bacon until crisp.

Pour off most of the bacon fat, then add the vinegar and oil, stirring to get up any bits of bacon. Pour over the cabbage and toss well, then add salt to taste.

Serve warm or at room temperature.

I served this with a pork chop with pickled peppers.



  1. She might have added a touch of water to deglaze the pan and then continued….

  2. Hi Judy,
    I did not watch that show but in the book she does not mention adding water, just the vinegar and oil.

  3. judy murphy says:

    Hi…glad I could find this recipe. I saw the show where Lidia made this neglected to write it down. I do, however, remember that she added a little water to the bacon drippings. Do you remember this? Sometimes the recipes on TV are not exactly like what is in the cookbooks. Not just her but I have found that with others.