Hot bacon cabbage slaw is a dish that combines the flavors of smoky bacon, tangy vinegar, and sweet cabbage. It is a versatile recipe that can be served as a side dish or a main course. It is also a great make-ahead dish, as it can be stored in the refrigerator for several days. Whether you are looking for a quick and easy weeknight meal or a dish to impress your guests, hot bacon cabbage slaw is sure to be a hit.
Let's cook with our recipes!
HOT BACON - CABBAGE SLAW
Just right for an unassuming side-dish. Keeps 'em coming back for more! Very addictive--be careful!
Provided by Debber
Categories Pork
Time 25m
Yield 1 pan, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Fry bacon until crisp in very large pan; remove from pan, then saute onion in pan fat.
- While bacon and onion is frying, toss cabbage and carrots; set aside.
- Prepare dressing: mix vinegar, sugar, salt and mustard; add to onion in pan, stir until sugar dissolves.
- Add cabbage & carrots back into pan; stir until coated with sauce.
- Return bacon pieces to pan; toss in peanuts, if used.
- NOTE: DOUBLE the sauce ingredients if you like juicier slaws.
- SUGGESTION: Add more bacon and carrots for a Main Dish meal.
WARM CABBAGE SLAW WITH BACON DRESSING
This is an easy side dish to serve with pork chops, sausages, or any roasted meat.
Provided by Ruth Lively
Categories Side dishes
Yield 4-6 as a side dish.
Number Of Ingredients 6
Steps:
- In a large skillet over medium heat, cook the bacon until crisp, 5 to 7 minutes; transfer with a slotted spoon to drain on paper towels. Add the onion to the bacon fat in the skillet and cook over medium heat until softened, about 2 minutes. Carefully pour in the vinegar along with 1/4 cup water. Use a wooden spoon to scrape up any browned bits in the bottom of the skillet and bring the dressing to a boil. Add the cabbage, sprinkle with salt, and cook, stirring frequently, until the smaller shreds are wilted and the larger shreds are still slightly crunchy, 3 to 5 minutes. Season to taste with salt and pepper. Serve immediately or keep warm for up to 20 minutes.
Nutrition Facts : ServingSize 4-6 as a side dish., Calories 130 kcal, Fat 100 kcal, SaturatedFat 4 g, TransFat 11 g, Carbohydrate 5 g, Fiber 2 g, Protein 3 g, Cholesterol 15 mg, Sodium 230 mg, UnsaturatedFat 6 g
HOT BACON AND CABBAGE SLAW
This dish is a variation of the old standard "Cole/Cold Slaw". My mother made it when I was young and I just recently got the recipe from my cousin. I hadn't had it in years and it not only tasted wonderful, but brought back some memories of my childhood! I hope you enjoy it!
Provided by CRB6937
Categories Vegetable
Time 45m
Yield 12-15 serving(s)
Number Of Ingredients 7
Steps:
- Cook bacon.
- Drain all but about 4-5 tablespoons of the bacon drippings.
- Add garlic to bacon drippings and sauté lightly.
- Mix eggs, vinegar, and milk.
- Pour mixture over bacon.
- Add chopped onion to mixture.
- Heat through and pour over the grated cabbage (do not boil.).
- Heat through and serve.
Nutrition Facts : Calories 432.9, Fat 38, SaturatedFat 13.2, Cholesterol 130.2, Sodium 698, Carbohydrate 8.8, Fiber 1.9, Sugar 3.2, Protein 14
WARM SAVOY CABBAGE SLAW
Steps:
- Coat a large wide pot with olive oil and add the bacon. Render the bacon over medium heat. Add the red onions, season with salt, and sweat for 4 to 5 minutes. Add the carrots and stir to combine. Add the cabbage, cider vinegar, mustard seeds, thyme and bay leaves. Season with salt and taste. This will taste very vinegary but the salt will help offset the sharpness of the vinegar.
- Reduce to a simmer, cover and cook for 15 to 20 minutes or until the cabbage is very soft. Remove the lid, add the apple cider and simmer for an additional 10 minutes or until most of the vinegar has absorbed but the cabbage is still moist but not soupy. Serve right away or let it hang out in the refrigerator. It will probably be better in a couple of days. Garnish with chives.
WARM BROCCOLI SLAW WITH BACON
This coleslaw is best served warm or at room temperature. The bacon shallot vinaigrette is made on the stove top and then poured over the raw broccoli slaw, which helps it to wilt slightly and soften in texture.
Provided by Food Network Kitchen
Categories side-dish
Time 1h20m
Yield 4 to 6 servings
Number Of Ingredients 12
Steps:
- Toss together the broccoli slaw, cabbage, kale, parsley and raisins in a large bowl.
- Put the bacon in a large nonstick skillet; set over medium-high heat. Cook, stirring frequently, until well browned and crisp, 6 to 8 minutes. Remove to a paper towel-lined plate. Pour off all but 2 tablespoons bacon fat from the skillet and add the olive oil. Add the shallot and cook over medium heat until softened, 2 to 4 minutes. Add the vinegar, mustard and honey and whisk to combine. Bring to a simmer, then remove from the heat.
- Immediately pour the dressing over the slaw mixture and toss to coat. Add the bacon and toss; season with salt. Cover and let sit at room temperature for 1 hour to soften.
HOT SLAW A LA GREYHOUND GRILL
A tangy side dish of sautéed cabbage and bacon from the Lee Bros. Southern Cookbook.
Provided by Matt Lee
Categories Cabbage Bacon Side Grill/Barbecue Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Serves 6
Number Of Ingredients 8
Steps:
- In an 8-quart stockpot, bring 4 quarts water to a boil over high heat. Blanch the cabbage by submerging it in the boiling water just until it turns a dull grayish purple, about 5 minutes. Drain in a colander, shake the colander for a minute or so to remove excess water, and reserve.
- Scatter the bacon in a 12-inch dry skillet over medium-high heat. With a wooden spoon, move the pieces around until the bacon is firm and barely crisp, about 4 minutes. Remove with a slotted spoon and reserve.
- Pour the vinegar into the skillet. It will hiss and pop at first but will soon subside. Swirl the vinegar around with the spoon, stirring up any browned bits of bacon. Add the celery seeds and red pepper flakes and stir.
- Add the cabbage to the skillet and toss to coat it with the vinegar. Add the salt, pepper, and reserved bacon, and continue to sauté, stirring the cabbage around the pan until all its bright magenta glory has returned, about 4 minutes.
- Place the slaw in a bowl and shake pepper vinegar over it to taste. Pass the cruet at the table for those who wish to fire it up further.
HOT BACON DRESSING
This is a recipe that my great grandmother made. You can serve this over cucumbers, cabbage or dandelion greens.
Provided by Mary
Categories Side Dish Sauces and Condiments Recipes Salad Dressing Recipes
Time 28m
Yield 8
Number Of Ingredients 6
Steps:
- Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
- In a medium bowl, whisk together the sugar, cornstarch and salt, and slowly pour in water and vinegar, whisking constantly.
- In a medium skillet, add the crumbled bacon and pour the vinegar mixture over it. Cook over medium heat, stirring constantly, until mixture thickens.
Nutrition Facts : Calories 277.5 calories, Carbohydrate 38.6 g, Cholesterol 19 mg, Fat 12.6 g, Protein 3.3 g, SaturatedFat 4.2 g, Sodium 378.7 mg, Sugar 37.5 g
RED AND GREEN CABBAGE SLAW WITH BACON
This two-cabbage slawwith bacon lookselegant because of its variegated colors and shapes: It includes both red and greencabbage and half-moons ofbright-green tart apple.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Pork Recipes
Number Of Ingredients 11
Steps:
- Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
- Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
- Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.
WARM CABBAGE SLAW
For a deliciously different dish to pass, try this cabbage. It cooks up tender yet still refreshingly crisp, and the almonds add flavor and crunch. This is a fun and tasty winter side dish that brings people back for seconds. -Mary Crigler, Fayette, Missouri
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-16 servings.
Number Of Ingredients 9
Steps:
- In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.
Nutrition Facts : Calories 63 calories, Fat 4g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 237mg sodium, Carbohydrate 5g carbohydrate (2g sugars, Fiber 2g fiber), Protein 1g protein.
Tips:
- For a classic coleslaw, use green cabbage. For a more colorful slaw, use a mix of green and red cabbage.
- Shred the cabbage finely for a more delicate slaw. For a heartier slaw, shred the cabbage coarsely.
- Use a sharp knife to thinly slice the bacon. This will help it cook evenly and prevent it from becoming chewy.
- Cook the bacon until it is crispy, but not burnt. This will give the slaw a nice smoky flavor.
- Use a light hand when adding the dressing to the slaw. You can always add more dressing if needed, but it is difficult to remove it once it has been added.
- Serve the slaw immediately, or chill it for later. The slaw will keep in the refrigerator for up to 3 days.
Conclusion:
Hot bacon cabbage slaw is a delicious and versatile side dish that can be served with a variety of main courses. It is also a great way to use up leftover bacon. With its smoky bacon flavor, tangy dressing, and crunchy cabbage, this slaw is sure to be a hit at your next gathering.
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