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10 minutes
Prep: 5 minutes
Cook: 5 minutes
122 calories per serving view nutrition facts
8 servings
suggest servings
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| 1 | each | cabbage | shredded |
| 1/4 | pound | bacon | |
| 2 | cups | onion | chopped |
| 1 | each | garlic clove | chopped |
| 1/2 | cup | tarragon wine vinegar |
Cut the bacon into tiny bits, fry it in a big deep frying pan, and fish out all the bits after they are crisp.
Cut up the onion and garlic and fry them in the bacon fat.
When they are brown, pour in the vinegar.
Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
The cabbage doesn't cook, but it wilts a little under the hot vinegar.
Note: With no garlic, and using cider vinegar, it becomes German cabbage salad.
Adding sour cream to that makes Danish cabbage salad.
Cut the vinegar with a little water if you want a less sour dish.
| % Daily Value* | |
| Total Fat 6.0g | 9% |
| Saturated Fat 2.0g | 10% |
| Trans Fat 0.0g | |
| Cholesterol 16mg | 5% |
| Sodium 350mg | 15% |
| Total Carbohydrate 11.0g | 4% |
| Dietary Fiber 4.0g | 14% |
| Sugars 5.0g | |
| Protein 7.0g | 14% |
| Vitamin A | 2% | Vitamin C | 75% | |
| Calcium | 6% | Iron | 5% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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