Warm cabbage salad with bacon and apples

Flavourful twist on coleslaw a snap to prepare!

I have long been a fan of warm salads, popular in many different cuisines. This warm potato salad is a great case in point – it’s so delicious and versatile. I love this cabbage salad – think of it as an undercooked vegetable and bacon stir fry of sorts – that is delicious on its on and works well as a sidekick too. If you want to switch things up a little, pears would be a nice substitute instead of apples.

Ingredients

• 1 cup (250 mL) uncooked, diced bacon (about 4 slices)
• 1/2 cup (125 mL) diced onion
• 1 apple, cored and diced (do not peel)
• 3 cups (750 mL) chopped cabbage (1 inch/2.5 cm pieces)
• 1 tablespoon (15 mL) white sugar
• 3 tablespoons (45 mL) rice vinegar
• 1/2 teaspoon (2.5 mL) celery seeds
• salt and pepper to taste
• 2 tablespoons (30 mL) chopped fresh parsley, to garnish

Method

• Preheat a large skillet, wok or electric frying pan over medium heat.
• Add the diced bacon and cook for 8-10 minutes, stirring often, until crisp.
• When the bacon is crispy, drain off half the bacon fat. Add onion and apple to the pan and stir to coat well in bacon fat. Sauté, stirring often, for 4-5 minutes, until onion and apples have softened.
• Add cabbage to the pan and stir gently to combine well. Sauté for 3-4 minutes, until tender cabbage pieces have begun to wilt.
• Sprinkle the sugar, rice vinegar, celery seeds, salt and pepper over the bacon, onion, apple and cabbage mixture. Sauté, stirring often, for 1 minute.
• Transfer to a bowl and sprinkle with parsley. Serve warm.

Makes 4 servings as a side dish.