French Cabbage Salad
Yield
8 servingsPrep
5 minCook
5 minReady
10 minLow Cholesterol, Trans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
shredded |
|
| ¼ | pound |
bacon
|
|
| 2 | cups |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| ½ | cup |
tarragon vinegar
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | each |
cabbage
shredded |
|
| 113.4 | g |
bacon
|
|
| 473 | ml |
onions
chopped |
|
| 1 | each |
garlic cloves
chopped |
|
| 118 | ml |
tarragon vinegar
|
*
|
Directions
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.
