Best Hot Bacon And Cabbage Slaw Recipes

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FRIED CABBAGE AND BACON SLAW



Fried Cabbage and Bacon Slaw image

Fried Cabbage and Bacon Slaw ~ this warm bacon coleslaw has won our hearts this summer, and I have a feeling it's going to win yours too.

Provided by Sue Moran

Categories     Side Dish

Time 15m

Number Of Ingredients 5

12 ounces smoked bacon
1 small head green cabbage (outer leaves removed and cored)
1 small yellow onion (peeled, halved, and thinly sliced.)
1 medium carrot (peeled and cut in small dice)
salt and fresh cracked black pepper

Steps:

  • Cook the bacon until crisp, and drain. Reserve the grease, and crumble the bacon.
  • Halve or quarter the cabbage and shred it finely.
  • In a large skillet or wok, heat 3 tablespoons of the bacon grease and sauté the onion and carrot for a few minutes until softened. Add 2 to 3 more tablespoons of grease, and add the shredded cabbage along with half of the cooked bacon, and stir fry until the cabbage starts to brighten in color, turn glossy, and soften. This will only take a few minutes, but you can customize your slaw by cooking it a little less or more than this.
  • Season to taste with salt and pepper. Serve the slaw hot or warm, topped with the rest of the crumbled bacon.
  • Leftover slaw stored in the refrigerator will stiffen due to the bacon grease. Bring the slaw to room temperature or heat it briefly in the microwave or in a frying pan before serving.

Nutrition Facts : Calories 96 kcal, Carbohydrate 7 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 21 mg, Sodium 406 mg, Fiber 3 g, Sugar 4 g, UnsaturatedFat 2 g, ServingSize 1 serving

HOT BACON AND CABBAGE SLAW



Hot Bacon and Cabbage Slaw image

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

1 head cabbage, grated
2 lbs thick slab bacon, chopped
4 eggs
1 (12 ounce) can evaporated milk
4 garlic cloves, chopped
1/2 cup onion, chopped
1/3-1/2 cup apple cider vinegar (I tend to use closer to 1/2 cup)

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

HOT BACON - CABBAGE SLAW



Hot Bacon - Cabbage Slaw image

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

6 -8 slices bacon, diced
1 head cabbage, shredded
2 -3 large carrots, shredded
1 onion, chopped
1/4 cup cider vinegar
1/4 cup brown sugar
1/4 teaspoon salt
1/4 teaspoon dry mustard
1/2 cup salted peanuts (optional)

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.

ABSOLUTELY BEST HOT SLAW RECIPE



Absolutely BEST Hot Slaw Recipe image

This is the exact hot slaw recipe from the world famous Forest View Gardens that used to be in Cincinnati. Unfortunately the place closed down years ago but that won't stop you from recreating the exact recipe they used in your own kitchen! What I have below is precisely the quantities and procedure we used for large scale production for a lot of people. If you are doing a smaller party or dinner, you can adjust the amounts accordingly. Keep in mind that the excess dressing can be refrigerated. Tips: Do not let this hot slaw sit around with dressing in it. It must be fresh! Don't over fill the bowl with dressing. I personally like just enough dressing to wet the cabbage and bacon and not a drop more. Make a whole gallon of dressing and bacon bits and store what you don't use for later. At Forest View Gardens, we made 30 gallons of dressing and 200 pounds of bacon bits on Thursday and it lasted the whole week!

Provided by kerrywsmyth

Categories     Salad Dressings

Time 32m

Yield 32 serving(s)

Number Of Ingredients 8

6 lbs shredded cabbage
8 lbs bacon
24 ounces water
32 ounces vegetable oil
44 ounces white vinegar
4 cups sugar
2 tablespoons salt
4 tablespoons chopped fresh garlic

Steps:

  • Fully cook bacon.
  • While it is still hot, fill a food processor with bacon (do not add the grease to processor!) and chop it into coarse bits (If processor is not available, you should chop the bacon prior to cooking).
  • Put hot chopped bacon in a strainer on a bowl to catch excess grease.
  • Repeat until all bacon is chopped.
  • Set bacon bits aside.
  • Start with a Gallon container with a large mouth.
  • Add sugar, vinegar, water, oil, salt, garlic.
  • Stir with a large mixing spoon, making sure you get all the sugar off the bottom of the container.
  • Heat the amount of dressing you plan on using on the stove on low heat or a steam table, stopping short of a boil (you will use 4-6 oz per serving).
  • Fill salad bowls with shredded cabbage.
  • Sprinkle about 2 tbsp of the fresh bacon bits on top of cabbage. Refrigerate until ready to serve.
  • Immediately before serving, stir hot dressing well, then use a ladle to pour about 4-6 oz on the slaw making sure you thoroughly wet all the cabbage and bacon.
  • Enjoy!

GERMAN HOT SLAW



German Hot Slaw image

Being German my Grandmother makes this all the time because this is one of my Grandpa's favorite meals. Now that she is older I'm the one who makes it once every 2 weeks to bring over for the both of them to enjoy.

Provided by Lauren88

Categories     < 60 Mins

Time 35m

Yield 4-8 serving(s)

Number Of Ingredients 7

8 pieces bacon
3 tablespoons sugar
1 teaspoon salt
1/2 teaspoon pepper
1/4 cup white vinegar
3/4 cup water
1 head cabbage, finely shredded

Steps:

  • Fry bacon until crisp; remove and drain on paper towels.
  • Add sugar, salt, and pepper to drippings.
  • Stir until dissolved.
  • Add vinegar and water, cooking briefly.
  • Pour over cabbage.
  • Top with bacon.

Nutrition Facts : Calories 301.8, Fat 20.7, SaturatedFat 6.8, Cholesterol 30.8, Sodium 1001.5, Carbohydrate 22.6, Fiber 5.2, Sugar 17.6, Protein 8.5

WILTED COLESLAW



Wilted Coleslaw image

I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 8

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 bacon strips
2 tablespoons sugar
4-1/2 teaspoons vinegar
Dash paprika

Steps:

  • In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

Nutrition Facts :

PAULA DEEN'S HOT BACON COLE SLAW



Paula Deen's Hot Bacon Cole Slaw image

I made this the day I saw Paula make this on Food Network. We really enjoyed it. This is a bit different than traditional cole slaw but I liked the change.

Provided by HappyMommy1422

Categories     Vegetable

Time 25m

Yield 10 serving(s)

Number Of Ingredients 7

6 slices bacon
1 large onion, chopped
1 medium green bell pepper, chopped
1 large green cabbage, shredded
4 tablespoons chili powder, to taste
salt
1 (10 ounce) can diced tomatoes and green chilies, such as ro-tel

Steps:

  • In a large skillet, cook bacon until crisp.
  • Remove to paper towels to drain.
  • Crumble bacon and set aside.
  • In reserved bacon fat, cook onions and bell peppers until limp, about 5 minutes.
  • Add shredded cabbage and cook until limp, but not soft, about 3 to 5 minutes.
  • Add chili powder and salt, to taste.
  • Add tomatoes and simmer just until warmed through.
  • Slaw should be slightly crisp.
  • Adjust seasonings and add salt to taste.
  • Serve quickly with crumbled bacon.

HOT SLAW WITH BACON



Hot Slaw with Bacon image

I love this with fried fish and french fries or mac & cheese...you can adjust the amounts according to how many servings you need...and adjust the sweetness or tartness by adding or subtracting the sugar...each serving of slaw requires about 1/3 cup of the hot liquid mixture, so build accordingly. This recipe came from a...

Provided by Mary Kay Nugent

Categories     Other Side Dishes

Time 20m

Number Of Ingredients 5

1 pkg cole slaw mix
1 c water
1 c sugar
1 c white vinegar
6-8 slice bacon fried crispy, drained and broken into crumbles

Steps:

  • 1. Put a handful of the coleslaw mix in serving bowls and sprinkle each one with the crumbled bacon.
  • 2. In a saucepan combine, water, sugar, and vinegar, bring to a boil for 2-3 minutes until sugar dissolves. Pour about 1/3 cup of the liquid over each bowl and Serve immediately.

HOT SLAW A LA GREYHOUND GRILL



Hot Slaw a la Greyhound Grill image

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

One 3-pound red cabbage, cored and coarsely shredded, or a mix of red and green cabbages (10-12 cups)
1/4 pound slab bacon or 4 slices thick-cut bacon, diced
1/2 cup white vinegar, cider vinegar, or white wine vinegar
1/2 teaspoon celery seeds
1/4 teaspoon crushed red pepper flakes
2 teaspoons salt
1 teaspoon freshly ground black pepper
Pepper vinegar to taste

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.

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