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.
I served this with a pork chop with pickled peppers.1