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.
Lidia’s Red Cabbage and Bacon Salad
- 1/4 of a head of red cabbage, cored and thinly shredded
- 2 Tablespoons olive oil
- 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.