3861. BRAISED RED CABBAGE with BACON

8 servings


1 medium head red cabbage
6 thick slices applewood-smoked bacon or other smoked bacon, cut into lardons (about 1/4-by-1/4-by-3/4-inch pieces)
1 medium yellow onion, thinly sliced
2 tablespoons packed dark brown sugar
2 tablespoons Dijon mustard
1/3 cup cider vinegar
1 cup low-sodium chicken broth

Slice cabbage in half lengthwise. Use a sharp knife to cut a V-shaped notch around the white core and discard it. Slice both pieces in half again so you have 4 quarters, then thinly slice each piece crosswise into 1/4-inch-thick strips. Set aside.

Place bacon in a large Dutch oven or other large, heavy-bottomed pot with a tightfitting lid over medium heat and cook, stirring occasionally, until browned and most of the fat has rendered.

Add onion and stir to coat in the bacon fat. Season with salt and freshly ground black pepper and cook until the onion softens and the edges begin to brown, about 4 to 5 minutes.

Add the reserved cabbage, stir to coat in bacon fat, and cook until the cabbage begins to wilt, about 4 minutes. Stir in the brown sugar and mustard.

Deglaze the pan with the cider vinegar, scraping up any browned bits from the bottom of the pan with a spatula. Add the chicken broth and season with a few pinches of salt and more freshly ground pepper. Bring to a simmer, then reduce the heat to medium low and cover the pan tightly. Simmer, stirring occasionally, until the cabbage is soft and soupy and the bacon is tender, about 45 minutes. If the cabbage begins to look dry, add more broth or water.


bacon recipe source: Regan Burns, Moktoberfest! menu, Chowhound (@CHOW), October 5, 2006

3605. BACON and AVOCADO KELP NOODLE SALAD

yields four servings


1 package kelp noodles
6 slices bacon, cooked and crumbled
1 avocado, peeled, pitted, and diced
1/4 onion, diced
1 cup shredded red cabbage
1/2 cup mushrooms, sliced
1/2 cup black olives, sliced
extra virgin olive oil, to taste
balsamic vinegar, to taste

In a large mixing bowl, combine all ingredients except for the olive oil and vinegar and toss. Drizzle on oil and vinegar to taste and toss.


bacon recipe source: Heather Resler, Cook it Up Paleo (@CookItUpPaleo), June 1, 2015

3462. BRAISED NAPA CABBAGE with APPLE and BACON

makes 6 servings


1 tablespoon caraway seeds
6 strips bacon, finely chopped (about 1 cup)
1 medium yellow onion, thinly sliced
1 Granny Smith apple, peeled and cored, cut into 1/2-inch dice
4 garlic cloves, finely chopped
1 small red cabbage, thinly sliced (about 4 cups)
1 medium Napa cabbage, thinly sliced (about 5 cups)
1 cup apple juice
1/2 cup red wine
2 tablespoons red wine vinegar
2 tablespoons brown sugar
2 bay leaves
1 tablespoon chopped fresh thyme
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper

Place the caraway seeds in a small saucepan over medium heat. Cook until seeds are lightly toasted and fragrant, about 5 minutes. Set aside.

Place the bacon in a large pot over medium heat and cook until crispy, about 5 minutes. Drain all but 2 tablespoons of the fat. Add the onions, apple, and garlic. Cover and cook, stirring occasionally, until onions are slightly tender, 3 to 5 minutes. Add the rest of the ingredients; cover and reduce the heat to medium low. Simmer until the cabbage is tender and the braising liquid has reduced by two thirds, 25 to 30 minutes. Remove the bay leaves and discard. Serve immediately.


bacon recipe source: Chef Bradley Ogden, February 7, 2013

3271. RED CABBAGE, TANGERINE and BACON SALAD with BACON VINAIGRETTE

serves six


1 small head red cabbage (about 1 1/2 pounds)
2 tangerines
6 slices lean bacon
1/4 cup red wine vinegar
2 teaspoons Dijon mustard
salt and freshly ground black pepper to taste
3 tablespoons peanut oil 
2 scallions (part of green tops included), thinly sliced

Quarter the cabbage, remove the core, shred the leaves, and place in a large salad bowl. Peel, section, and seed the tangerines, removing as much white pith as possible. Add the sections to the cabbage, toss, and set aside.

In a large skillet, fry the bacon over moderate heat till crisp. Drain on paper towels and crumble coarsely. Pour off all but about 2 tablespoons of fat from the skillet, add the vinegar, and boil down till reduced by half. Add the mustard and stir till well incorporated. Remove from the heat, add the salt and pepper, and then gradually add the oil, stirring briskly to form a smooth dressing.

Pour the vinaigrette over the salad in the bowl, add the crumbled bacon and the scallions, and toss till the ingredients are well coated with the dressing. Chill briefly or serve at room temperature.


bacon recipe source: Pig: King of the Southern Table by James Villas (Houghton Mifflin Harcourt, 2010); Serious Eats weekly recipe newsletter, May 19, 2010

2885. GRILLED OCTOPUS SALAD with BACON and LEMON-PISTACHIO VINAIGRETTE

Salad:
1/2 lb octopus
2 slices thin cut bacon
2 radishes, sliced thin
handful of yellow wax beans
1/4 cup fava beans
1/4 cup red cabbage
little less than a 1/4 cup pistachios 

Vinaigrette:
1/3 cup fresh lemon juice
1 shallot, chopped
2 tablespoons fresh tarragon, chopped
1 tablespoon red wine vinegar
1 teaspoon sugar
2 teaspoons dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
3/4 cup olive oil
1/4 cup pistachios

Vinaigrette: In a blender mix lemon juice, shallot, tarragon, red wine vinegar, sugar, dijon mustard, salt, and pepper until smooth. With blender running, add olive oil in a steady stream until well incorporated. Turn off blender, add pistachios and pulse until finely chopped.

Salad: In a saucepan add octopus and enough water to cover octopus but about 2 inches. Bring to a boil and simmer about an hour. Remove from boiling water and once cool enough to handle cut into large bite size pieces.

Cook bacon in a fry pan until lightly crisp. Boil wax beans in water about 5-7 minutes until just starting to become tender.

Heat grill. In a bowl toss all salad ingredients in dressing to lightly coat. Transfer to a mesh fry pan (one made for grilling). Cook on grill until salad ingredients are lightly charred, about 10 minutes. Remove from grill and toss with a bit more dressing to lightly coat salad and serve.


bacon recipe courtesy of: Pretty in Pork, July 6, 2011

2812. BACON-WRAPPED BRATS with RED CABBAGE

yields four


2 tablespoons vegetable oil
1 red onion, thinly sliced
1 pound red cabbage, cut into 1/4-inch slices
1/4 cup sugar or light brown sugar
1/4 cup cider vinegar
Salt and pepper
3 crisp apples, such as Braeburn, Liberty, Gala, diced
2 tablespoons golden raisins
1 teaspoon cumin seed or caraway seed
1 cinnamon stick
2 bay leaves
12 wurst or brat sausages of your favorite variety
12 slices lean, center-cut smoky bacon
Mustards and pickles to pass at the table

Heat oil in a large Dutch oven or deep skillet over medium-high heat. Add onions and let soften a couple of minutes then wilt in cabbage. Toss with sugar and vinegar to coat, season with salt and pepper. Add apples, raisins, cumin or caraway seed, cinnamon stick and bay; reduce heat to medium and cover. Cook to tender and when the liquids come out of cabbage, 30 minutes. Preheat oven to 375ºF. Remove sausages and dry them. Wrap each of them with one slice of bacon, overlapping as you work. Arrange the bacon-wrapped sausages on a slotted broiler pan and bake to crisp, around 30 minutes. Serve sausages with cabbage, buttered rye or pumpernickel bread, or some buttered egg noodles tossed with herbs like dill, chive and parsley. Pass mustards and pickles at table.


bacon recipe courtesy of: Rachael Ray Show, October 12, 2012 | KWP Studios Inc., CBS Television Distribution, 328 8th Ave, Suite 149, New York, NY 10001

2632. BACON-WASABI SLAW

Slaw:
1/2 head red cabbage or radicchio
1/2 head savoy cabbage
3 cups shredded carrots
2 red apples, julienned
1 package thick-cut applewood-smoked bacon, baked until crispy and roughly chopped; grease reserved
a couple pinches Kosher salt
black pepper to taste

Dressing:
juice of 1 lemon
1 cup Greek yogurt
1/2 cup wasabi paste
reserved bacon juice

Combine all veggies, bacon pieces and fruit in a large bowl. In a smaller bowl combine all dressing ingredients and mix well. Mix dressing ingredients together well, taste and adjust as desired. Add dressing to veggies, with salt and pepper. Stir well and then taste. Adjust seasoning as necessary.


bacon recipe courtesy of: Eating in Andiland, February 28, 2012

2442. PENNE with CABBAGE, BACON and CURRANT SAUCE

2 pounds penne pasta
1 tablespoon extra-virgin olive oil
1 small red onion, sliced
2 garlic cloves, minced
2 strips bacon
1/4 teaspoon chile flakes
1/2 head red cabbage, finely shredded
1/2 lemon, zested and juiced
1/4 cup currants
3 tablespoons red-wine vinegar
1/2 cup milk
1/2 cup grated Parmesan cheese, plus more for garnish

Boil pasta 2 minutes short of package instructions and drain. Reserve 1 cup of pasta cooking water. In a large 12- to 14-inch skillet, add oil and saute onions, garlic, bacon, and chile to soften and slightly render bacon, about 2 minutes. Add the cabbage, lemon zest, and currants and cook to caramelize, then cook the cabbage until barely tender, about 6 minutes. Add the vinegar, stirring to deglaze the pan. Add the pasta water, milk, and cheese. Stir to heat and melt cheese. Add the penne to the pan. Squeeze over half the lemon. Serve with extra grated cheese.


bacon recipe courtesy of: Lucinda Scala Quinn, Mad Hungry, April 2011

2216. OCEAN TROUT, BACON and COLESLAW

serves four


8 thin slices streaky bacon
3 tablespoons mayonnaise
3 tablespoons vinaigrette dressing
¼ red cabbage, finely sliced
1 small red onion, finely sliced
1 cup flat-leaf parsley leaves
50g parmesan cheese, shaved
salt
pepper
4 ocean trout fillets, skin on and pin-boned

Preheat oven to 150C. Place bacon between two layers of baking paper and then between two baking trays. Bake for 15 minutes or until golden and crisp. Remove to paper towel. Mix mayonnaise and vinaigrette in a large bowl. Add cabbage, onion, parsley and parmesan and toss well. Season trout and grill or pan fry to your liking. Just before serving with the trout, layer bacon with coleslaw so it remains crispy.


bacon recipe courtesy of: Jane and Jeremy Strode, The Sydney Morning Herald, GPO Box 506, Sydney NSW 2001, Australia, Friday August 21, 2009

1979. WARM CABBAGE SALAD with ROQUEFORT and PEPPERED BACON

serves six


6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)

Preheat oven to 350°F.

In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.

In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.

In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.

Divide salad among 6 plates and sprinkle with bacon.


bacon recipe courtesy of: Gourmet, December 1996

1869. ROAST COLLAR of BACON with BLACKENED CRACKLING and CUMBERLAND SAUCE

serves eight



2.25kg/4lb 15¼oz collar of bacon
1 tablespoon molasses or black treacle
salt flakes

For the Cumberland sauce
1 medium lemon
1 medium orange
4 heaped tablespoons good-quality redcurrant jelly
4 tablespoons port
1 heaped teaspoon mustard powder
1 heaped teaspoon ground ginger
braised red cabbage, to serve

Preheat the oven to 240C/460F/Gas 9.

First of all, using a very sharp pointed knife, score the skin of the bacon in a criss-cross pattern, making little 1cm/½in diamonds (insert the tip of the knife only, hold the skin taut with one hand and drag the tip of the knife down in long movements).

To cook the bacon, warm the molasses or black treacle slightly (if it's very cold) then use a pastry brush to lightly coat all the little diamonds. Next, sprinkle the skin with salt flakes, pressing them well in, then place the joint in a roasting tin skin-side up (if it won't stand straight, use a couple of wodges of foil to prop it up).

Place the roasting tin in the oven and after 25 minutes turn the heat down to 180C/350F/Gas 4, and continue to cook for a further 1¾-2 hours. It should feel tender all the way through when tested with a skewer. Leave it to rest for at least 30 minutes after coming out of the oven.

For the Cumberland sauce, first, thinly pare off the zest of both the lemon and the orange using a potato peeler, then cut into very small strips 1cm/½in long and as thin as possible. Boil them in water for 5 minutes to extract any bitterness and drain well.

Now place the redcurrant jelly in a saucepan with the port and melt, whisking them together with a mini whisk over a low heat for 5 or 10 minutes.

In a serving bowl, mix the mustard and ginger with the juice of half the lemon until smooth, then add the juice of the whole orange, the port and redcurrant mixture, and finally the zests. Whisk well and the sauce is ready to use.

Serve with braised red cabbage and Cumberland Sauce, which is always served at room temperature. (Cumberland Sauce keeps well in a screw-top jar in the fridge for up to two weeks.)


bacon recipe courtesy of: Delia Smith, Delia's Classic Christmas, BBC-Food

1794. CARAWAY CHICKEN BREASTS with BACON and SWEET-AND-SOUR RED CABBAGE

makes 2 servings


1 teaspoon caraway seeds
1/2 teaspoon (scant) ground allspice, divided
2 skinless boneless chicken breast halves
1 tablespoon olive oil
1 slice applewood-smoked bacon, cut crosswise into 1/2-inch strips
3 cups thinly sliced red cabbage
1/3 cup sliced shallots (about 2 medium)
1/2 cup low-salt chicken broth
2 1/2 tablespoons balsamic vinegar
1 tablespoon (packed) brown sugar
chopped fresh chives (optional)

Sprinkle caraway and 1/4 teaspoon allspice on both sides of chicken breasts. Sprinkle with salt and pepper.

Heat oil in large nonstick skillet over medium heat. Add bacon; cook until crisp. Transfer to plate. Add chicken to drippings in skillet; sauté until cooked through, about 5 minutes per side. Transfer to plate; tent with foil. Add cabbage, shallots, broth, vinegar, sugar, and 1/4 teaspoon allspice to same skillet; cook over medium-high heat until liquid is reduced to glaze and cabbage is crisp-tender, 6 minutes. Mix in bacon. Season with salt and pepper. Slice chicken; divide chicken and cabbage between 2 plates. Top with chives, if desired.


bacon recipe courtesy of: The Bon Appétit Test Kitchen, Bon Appétit, February 2010

1613. RED CABBAGE, BACON and RACLETTE SALAD with WALNUT VINAIGRETTE

yields four servings


1 lb red cabbage
4 tablespoons red wine vinegar
3 oz sugar
2 cups water
4 oz bacon
croutons, to taste
1 clove garlic, crushed
2 Belgian endives
1 small head of radicchio
5 oz raclette, in small cubes
salt and freshly ground pepper

For Vinaigrette:
4 tablespoons red wine vinegar
1 teaspoon Dijon mustard
4 tablespoons nut oil
4 tablespoons olive oil
1 oz toasted walnut pieces, chopped
salt and freshly ground pepper


Core cabbage and slice thinly. In a large saucepan, bring vinegar to the boil and add sugar. When sugar has dissolved, add cabbage and mix well. In another saucepan, bring water to boil and pour over cabbage. Cook for 5 minutes, then place in a colander to drain. Let cool. Cut bacon into small pieces and dice bread slices. In a frying pan, over high heat, cook bacon until crisp. Add diced bread and brown. Add garlic and cook for 1 minute more. Remove pan from heat. In a salad bowl, place cabbage with Belgian endive and radicchio leaves. Add bacon, diced bread and Raclette cubes.

Vinaigrette: Using a whisk, mix all vinaigrette ingredients and pour over salad. Season with salt and pepper and toss thoroughly.


bacon recipe courtesy of: Metro: Grocers by Profession, Quebec & Ontario, Canada

1065. RED CABBAGE with BACON and CARAWAY

serves 4


4 slices hickory-smoked bacon, cut into 1/2-inch pieces
1/2 head red cabbage, thinly sliced
3 tablespoons (or more) cider vinegar
1 tablespoon dark brown sugar
1/2 teaspoon caraway seeds
Chopped fresh parsley

Cook bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels using slotted spoon and drain. Pour off all but 2 tablespoons drippings from skillet. Add cabbage and sauté 3 minutes. Whisk 3 tablespoons vinegar, sugar and caraway in small bowl. Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper. Taste, adding more vinegar if desired. Mix bacon into cabbage. Transfer to bowl. Sprinkle with parsley and serve.


courtesy of: Bon Appétit

936. WARM RED CABBAGE BACON SALAD

makes 4 servings


3 slices bacon
1 1/2 tablespoons olive oil
1/2 large onion, peeled and chopped
3 large stalks celery, sliced
1/3 cup cider vinegar
3 tablespoons sugar
1/2 tsp celery seed
1/2 large red cabbage, shredded to yield about 6 cups
salt and pepper (optional)
2 tablespoons chopped parsley for garnish

Cut bacon slices into 1-inch pieces, and sauté over medium-low heat in a very large, deep skillet until crisp but not overdone. Remove to absorbent paper, and reserve. Drain off all bacon fat, and replace with olive oil.

Heat oil in skillet over high heat. Add onion and celery, and sauté briefly. Add vinegar, sugar, and celery seed. Heat until boiling; immediately add cabbage and bacon pieces, all at once. Stir and toss for about 1 minute, or until the cabbage is warm, not cooked. Season with salt and pepper if desired.

Serve immediately while very warm with garnish of chopped parsley.


courtesy of: Walgreen's

861. TROUT with PEPPERCORN CRUST, BACON and RED CABBAGE

yields 2 servings


2 8- to 10-ounce trout, boned
1 teaspoon coarsely cracked black peppercorns
3 thick-cut bacon slices, cut into 1/2-inch pieces
2 cups coarsely shredded red cabbage (about 6 ounces)
2 green onions, thinly sliced
2 teaspoons chopped fresh thyme or 1 teaspoon dried
1/3 cup dry white wine

Open both trout and arrange, skin side down, on work surface. Sprinkle trout with salt, then peppercorns; press peppercorns to adhere.

Cook bacon in heavy large skillet over medium-high heat until brown and crisp. Using slotted spoon, transfer bacon to paper towels and drain. Add trout, skin side up, to drippings in skillet. Sauté until brown, about 3 minutes. Using large spatula, turn trout over. Sauté until cooked through, about 4 minutes longer. Transfer trout, skin side down, to plates. Add cabbage, onions and thyme to same skillet. Sauté until cabbage wilts, about 3 minutes. Add wine and bacon and simmer until cabbage is just tender, about 4 minutes. Season with salt and pepper. Spoon cabbage mixture alongside trout and serve.

courtesy of: Bon Appétit, September 1997

265. SWEET & SOUR RED CABBAGE with SMOKED BACON

serves 6 to 8


8 slices smoked bacon, diced
1-2 pound head red cabbage, shredded
1 apple, diced
4 tablespoons water
4 tablespoons sugar
8 tablespoons red wine vinegar
2 teaspoons salt
freshly ground black pepper to taste

Fry bacon in heavy frying pan until crisp; add cabbage, apple and water. Cover and steam slowly for 1 hour; stir often to prevent burning. Add sugar, salt, pepper and vinegar. Stir well. Serve warm.


courtesy of: Nueske Applewood-Smoked Meats, Rural Route #2, P.O. Box D, Wittenberg, WI 54499, 1-800-392-2266, Service: 1-800-720-1153

166. CRUNCHY BACON COLESLAW

1 cup red cabbage, shredded
1 tablespoon sugar
1/2 cup peanuts, chopped
4 cups green cabbage, shredded
4 slices bacon, crisply cooked, crumbled
salad dressing (to desired consistancy)

Mix dressing and sugar in large bowl. Add remaining ingredients; mix lightly. Refrigerate.


courtesy of: John Morrell & Co.

130. WARM RED CABBAGE with BACON

makes four servings


2 teaspoons Dijon mustard
2 teaspoons red wine vinegar
3 tablespoons olive oil
1/3 cup walnuts
3 strips bacon
1 small head red cabbage (1 lb.), shredded
1 teaspoon lemon juice
1/2 teaspoon kosher salt
1/8 teaspoon freshly ground black pepper
1 bunch frisee or chicory, torn into bite-sized pieces (3 cups)

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add ther remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.


courtesy of: Real Simple, May 2003

123. HOT APPLE SLAW with BACON

4 to 6 servings


6 slices thick-cut bacon
3 tablespoons cider vinegar
2 tablespoons water
1 tablespoon light or dark brown sugar
1 teaspoon caraway seeds, lightly crushed
salt to taste
3 cups finely shredded red or green cabbage
1 large cooking apple, peeled, cored, and grated

Cook bacon in a large skillet over low heat until crisp. Drain the bacon on paper towels and crumble. To the bacon fat remaining in the skillet, add the cider vinegar, water, sugar, caraway seeds, and salt. Bring to a boil, reduce the heat to a simmer, and stir in the cabbage and cooking apple. Simmer for two minutes. Garnish with the crumbled bacon and serve hot.


courtesy of: All About Salads & Dressings, by Irma S. Rombauer, Marion Rombauer Becker and Ethan Becker. New York: Scribner, 2001, p. 49.