When I was a kid, everyone loved mom's bacon and cabbage salad. Here's how my mom made it:
Fry a pound of bacon until it was very crisp and drain on paper towels.
Cut up a head of green cabbage into thin shreds and place in bowl.
Crumble drained bacon and sprinkle over cabbage.
Pour out some of the bacon grease but leave at least 1/2 cup, then add 1/4 cup apple cider vinegar to the pan, heat the dressing, pour over the cabbage and bacon mixture and serve.This was absolutely yummy, but a little high in saturated fat. Ok, I confess that this was in the 60's and we had never heard of saturated fat in those days.
Here's a new recipe for bacon and cabbage salad that's a lot healthier.
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