Red Cabbage Salad
Yield
4 servingsPrep
10 minCook
10 minReady
20 minLow Cholesterol, Trans-fat Free, Good source of fiber, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 1 | teaspoon |
sugar
|
|
| 2 | tablespoons |
vinegar
|
|
| ¼ | cup |
red wine
or white |
*
|
| ½ | each |
red cabbage
head, shredded |
|
| 2 | tablespoons |
vegetable oil
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
black pepper
|
|
| 1 | tablespoon |
caraway seeds
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5 | slices |
bacon
|
|
| 5 | ml |
sugar
|
|
| 3E+1 | ml |
vinegar
|
|
| 59 | ml |
red wine
or white |
*
|
| 0.5 | each |
red cabbage
head, shredded |
|
| 3E+1 | ml |
vegetable oil
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
black pepper
|
|
| 15 | ml |
caraway seeds
|
|
Directions
Fry bacon in medium-size fry pan until crisp.
Remove and reserve bacon.
Add sugar, vinegar, and wine to bacon fat; stir and cook until sugar is dissolved.
Pour this hot mixture over the cabbage.
Toss with vegetable oil, salt, pepper, and caraway seeds.
Sprinkle crumbled bacon over mixture.
Serve at room temperature.
