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. Simple ingredients, fried up in a little bacon grease, and you’ve got a killer warm slaw that will improve on every darn thing you eat this summer. Put it alongside, over, under…doesn’t matter, forks are gonna fly with this one!
Here’s the scoop, you fry up a package of bacon, and then reserve the grease. Then fry up a thinly sliced onion, shredded cabbage and a little carrot for color, in some of that grease (how much of that grease is up to you and your conscience.) A little salt and pepper and you’ve got a killer warm bacon slaw that goes with everything.
I don’t want to micromanage, but I highly suggest grilling up some brats to go along with. And top any leftovers with a couple of fried eggs.
I think slaws are definitely under-appreciated for how easy they are to throw together, and how versatile they are. If you’re still stuck in the green salad from a bag rut, check out my Five Slaws You Need in Your Life This Summer for some ideas to get you started. Slaws are bright, crunchy, and incredibly healthy (bacon notwithstanding) whether they’re made with cabbage, onions, Brussels sprouts, kale, or a whole rainbow of veggies.
Picture me hopping up and down and hyperventilating…that’ll give you an idea of how absurdly good this warm slaw is. It’s the ultimate comfort food.
This isn’t something I recommend making every week ~ bacon is most definitely not good for us. But as a special occasion treat this is quite delicious, so maybe once or twice a summer? How about start with today?
I had to keep going back and forth from the kitchen as I write this post to taste more of the slaw, just to make sure it was truly as good as I’m claiming…and yup, it is :)
Also try ~
- Five Slaws You Need in Your Life This Summer
- Broccoli Salad with Pineapple, Bacon, and Spiced Pecans
- Sweet Corn, Bacon, and Hatch Chile Salsa
- 12 ounce package of 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
- 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 before serving.
Make it your own ~
- Make it tangy ~ the flavor is amazing as is, but you can, if you like, hit the slaw with a little vinegar at the end of cooking. This gives it a nice tang.
- Make it with other meats ~ a reader in the comments below suggests using leftover corned beef, and you could also use ham, pancetta, or sausage.
- Make it with red cabbage ~ I haven’t tried but I think it would be delish.
- Make it with classic coleslaw spices ~ a reader in the comments below suggests adding some celery seed. You could also use onion and garlic powder, or a little mustard. I think caraway seeds would be nice, too.