+
0 (0)

Categories: Salads, Sides

Blanche's Cabbage With Bacon

Blanche's Cabbage With Bacon
Gary Friedman / Los Angeles Times

It seems that no one uses cabbage any more except in coleslaw. But it's a splendid vegetable, especially with corned beef, game, pork or smoked meats. This recipe, Blanche's Cabbage with Bacon, is a great one to try. It takes ... Read more

Total time: 30 minutes | Serves 4
  • 1 (2-to 2 1/2-pound) head cabbage
  • 1/4 pound bacon (4 or 5 slices)
  • 1/4 cup cider vinegar
  • 1/2 teaspoon sugar
  • Salt

Step 1Using a small paring knife, cut the core out of the cabbage head. Separate the leaves. Cut the thick center core from each leaf and tear the leaves into large bite-size pieces. Set aside.

Step 2Stack the strips of bacon, one on top of the other, and cut them crosswise into half-inch pieces.

Step 3Bring a large pot of water to a boil. Heat a skillet over medium heat, and when it feels hot-put your hand about 1 inch from the bottom of the skillet to check the heat-spread the pieces of bacon over the bottom of the skillet. Cook the bacon, using a fork to move it around, until the pieces are golden brown, 5 to 7 minutes. Remove the bacon to paper towels to drain and blot it to remove any fat.

Step 4Strain the bacon fat, reserving 4 tablespoons. In a small bowl, mix the reserved bacon fat, cider vinegar, sugar and 1/2 teaspoon salt. Set aside.

Step 5Plunge the cabbage into the boiling water and blanch for 12 seconds. Immediately drain the cabbage and toss it in a bowl with the bacon pieces and the sugar mixture. Salt to taste, mix well and serve.

Each serving:
222 calories; 788 mg sodium; 24 mg cholesterol; 14 grams fat; 5 grams saturated fat; 14 grams carbohydrates; 11 grams protein; 5.20 grams fiber.
Have a specific question about a recipe or found a problem? Let us know at food@latimes.com
More recipes in Salads
French salad
Kale salad with farro, dried fruit and blue cheese
Gingergrass' shaking beef salad
Asparagus Salad With Carrots and Shiitake Mushrooms