This warm red cabbage salad is a wonderful side dish that can be served warm or at room temperature and is a unique dish to serve at your tailgate party.
First, place a 1 1/2 cups walnut halves in a dry pan and toast on med high heat tossing continuously until light golden, being careful not to burn. When toasted, remove immediately to a plate to stop the cooking and set aside.
Cut up your bacon and a medium onion. I use smoked uncured nitrate and nitrite free bacon and a Vidalia onion.
Cook the bacon until crispy and remove to a plate with a slotted spoon or spatula. Make sure to reserve all of the bacon drippings.
Next, cook the onions in the bacon drippings on med heat until translucent and while onions cook, slice up the red cabbage like Cole Slaw. Once onions are cooked, deglaze the pan with 3 tablespoons of balsamic vinegar, add 1 tablespoon of sugar, and 1 tablespoon of olive oil, and season with salt and pepper. (Not too much salt because bacon is salty). Add bacon back into the pan and heat through. Pour over cabbage and toss well, add in toasted walnuts and let salad sit for a few minutes to absorb the dressing and soften. Salad can be reheated gently or served at room temperature.
If you like it sweeter, add more sugar and more salt and pepper as needed. If you want to pack the salad in a thermos to take tailgating, you can add the toasted walnuts just before serving so they don’t become soggy. Enjoy and happy cooking!
Prep Time: 20 min Cooking Time: 30 min
Difficulty: Easy Servings: 6-8
Ingredients:
1 Med Head Read Cabbage
6 Slices Smoked Uncured Bacon (cut up)
1 Med Onion
1 1/2 cups Halved Walnut (toasted)
1 Tablespoon Sugar
2 Tablespoons Balsamic Vinegar
1 Tablespoon Good Olive Oil
Salt & Pepper