Bacon And Cabbage Loaf Recipes

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FRIED CABBAGE WITH BACON



Fried Cabbage with Bacon image

My family loves this fried cabbage recipe. I serve it with homemade cornbread. Make a lot, because there will not be any left.

Provided by Vairy

Categories     Side Dish     Vegetables     Onion

Time 50m

Yield 8

Number Of Ingredients 8

5 thick bacon strips, cut into small pieces
1 large onion, chopped
2 cloves garlic, minced, or more to taste
1 medium head cabbage, shredded or chopped
1 teaspoon paprika
1 pinch white sugar
salt to taste
ground black pepper to taste

Steps:

  • Cook bacon in a skillet over medium heat until crisp, about 5 minutes. Remove bacon and set aside. Add onion and garlic and cook in bacon grease until onion is soft and translucent, about 5 minutes. Stir in cabbage, paprika, sugar, salt, and pepper; mix to combine. Cook for about 10 minutes.
  • Stir cooked bacon into the skillet with the cabbage mixture. Simmer over low heat until cabbage reaches the desired consistency, 20 to 30 minutes. Serve hot or warm.

Nutrition Facts : Calories 80.5 calories, Carbohydrate 9.1 g, Cholesterol 8.5 mg, Fat 3.4 g, Fiber 3.3 g, Protein 4.6 g, SaturatedFat 1.1 g, Sodium 219.9 mg, Sugar 4.6 g

BACON AND CABBAGE LOAF



Bacon and Cabbage Loaf image

An almost vegetarian alternative to a meat loaf with some of the same flavours as stuffed cabbages but probably a bit quicker to make. Vegetarian if you leave out the bacon, of course, but the bacon adds SO much flavour. Serve with a salad and tzaziki as a sauce, or your favourite tomato or vegetable sauce or salsa or with my warm cucumber sauce, recipe for Salmon Loaf and Cucumber Sauce #118672. The preparation time includes ten minutes for the mixture to cool.

Provided by bluemoon downunder

Categories     Pork

Time 1h30m

Yield 8 serving(s)

Number Of Ingredients 13

20 g unsalted butter
5 slices bacon, rinds and all fat removed
4 cups cabbage, preferably Savoy, shredded
1 red capsicum, finely diced
1 medium onion, grated
2 medium potatoes, grated
2 garlic cloves, grated
1/2 teaspoon marjoram
1/2 teaspoon thyme
1 tablespoon fresh parsley, finely chopped
1/2-2 tablespoon plain flour
2 eggs, lightly beaten
1 1/2 cups parmesan cheese, grated

Steps:

  • Pre-heat the oven to a moderately hot temperature.
  • Lightly grease a loaf pan.
  • Heat the butter in a sauté pan (preferably non-stick) and sauté the diced capsicum, bacon, onions and garlic until the capsicum and onions are just beginning to soften.
  • Add the potato and cabbage and, while stirring, sauté the mixture for about 5 minutes or until the cabbage has softened.
  • Transfer the mixture to a mixing bowl to help it to cool.
  • Add the herbs: the marjoram, thyme and parsley.
  • Once the mixture has cooled, stir in the flour, the lightly beaten eggs and the grated parmesan.
  • Stir until all the ingredients are well combined.
  • Press the mixture into the lightly greased loaf pan.
  • Bake in a moderately hot oven for about 40 minutes or until firm.
  • Serve with salad and tzaziki, your favourite sauce or salsa or with my warm cucumber sauce, recipe #118672 for Salmon Loaf and Cucumber Sauce.
  • Chef's Note: Because the sizes of potatoes and onions vary, because undoubtedly I've often used more than strictly "3 cups" of cabbage, and because sometimes I've certainly used more parmesan, the final quantity of the mixture has varied. And really exact proportions are not crucial with a recipe like this. So if you have more mixture than will fit into your loaf pan, butter an appropriately-sized small casserole dish for the spillover amount. Keep an eye on the dish with the smaller quantity in it: it will probably need to come out of the oven well before the loaf pan.

Nutrition Facts : Calories 244.2, Fat 15.2, SaturatedFat 7.1, Cholesterol 84.4, Sodium 433.1, Carbohydrate 15.2, Fiber 2.5, Sugar 3.2, Protein 12.4

CABBAGE WITH BACON & ONIONS



Cabbage with bacon & onions image

Give your greens a bit of crunch with John Torode's speedy side - perfect for Sunday lunch

Provided by John Torode

Categories     Side dish

Time 20m

Number Of Ingredients 5

1 onion, sliced
50g butter
200g smoked lardon, or diced bacon
1 Savoy cabbage
150ml boiling water

Steps:

  • Fry the onion in butter for 2 mins, then add the bacon and cook for a few mins more until golden.
  • Stir in the cabbage and boiling water. Cook for 2 mins over a medium heat until wilted, then cover, turn the heat to low and cook for another 5 mins.
  • Uncover and stir well; the cabbage should have a little colour. If not, increase the heat and cook for a few moments more. Season to taste.

Nutrition Facts : Calories 283 calories, Fat 22 grams fat, SaturatedFat 11 grams saturated fat, Carbohydrate 11 grams carbohydrates, Fiber 6 grams fiber, Protein 11 grams protein, Sodium 1.7 milligram of sodium

BACON-WRAPPED MEAT LOAF



Bacon-Wrapped Meat Loaf image

"Our family and friends love this no-fail recipe. It's a staple in our home." A topping of bacon adds wonderful flavor to this moist meat loaf. The brown sugar ketchup glaze takes it to a whole new level. Yum! -Zac Freeman and Paige Ponder, Chicago, Illinois

Provided by Taste of Home

Categories     Dinner

Time 1h30m

Yield 8 servings.

Number Of Ingredients 21

1 medium onion, chopped
2 garlic cloves, minced
2 teaspoons canola oil
1/2 cup 2% milk
2 eggs, lightly beaten
2 teaspoons Worcestershire sauce
2 teaspoons Dijon mustard
1/4 teaspoon hot pepper sauce
2/3 cup crushed saltines
1/3 cup minced fresh parsley
1 teaspoon salt
1/2 teaspoon pepper
1/2 teaspoon dried thyme
1 pound ground beef
1/2 pound ground pork
1/2 pound ground veal
9 slices bacon strips
SAUCE:
1/2 cup ketchup
1/4 cup packed brown sugar
1/4 cup cider vinegar

Steps:

  • In a small skillet, saute onion and garlic in oil for 4-5 minutes or until tender., Meanwhile, in a large bowl, combine the milk, eggs, Worcestershire sauce, Dijon, pepper sauce, saltine, parsley and seasonings; stir in onion mixture. Crumble meats over mixture and mix well. With wet hands, shape into a loaf and place in a greased foil-lined 13-in.x 9-in. baking dish., In a small saucepan, combine the sauce ingredients; cook and stir until the sugar is dissolved and sauce has thickened. Spoon some sauce over loaf; place bacon over top., Bake, uncovered, at 350° for 50-55 minutes or until no pink remains and a thermometer reads 160°.

Nutrition Facts : Calories 342 calories, Fat 18g fat (6g saturated fat), Cholesterol 133mg cholesterol, Sodium 849mg sodium, Carbohydrate 18g carbohydrate (13g sugars, Fiber 1g fiber), Protein 25g protein.

SAUTEED CABBAGE WITH BACON BREAD CRUMBS



Sauteed Cabbage with Bacon Bread Crumbs image

Categories     Vegetable     Side     Sauté     Quick & Easy     Bacon     Winter     Oktoberfest     Cabbage     Caraway     Gourmet     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 2

Number Of Ingredients 5

3 slices bacon, chopped
3 cups thinly sliced cabbage (about 1/2 small head)
2 tablespoons water
1 slice homemade-type white bread, ground coarse in a food processor or blender
1/4 teaspoon caraway seeds

Steps:

  • In a heavy skillet cook bacon over moderate heat, stirring, until crisp and transfer with a slotted spatula to paper towels to drain. Transfer 1 teaspoon drippings to a small bowl and reserve. In drippings remaining in skillet cook cabbage with salt and pepper to taste, stirring occasionally, until golden and add water. Cook cabbage until crisp-tender and transfer to a serving dish.
  • In skillet heat reserved drippings over moderately high heat until hot but not smoking and sauté bread crumbs and caraway seeds with salt and pepper to taste, stirring, until bread crumbs are golden. Stir in bacon and sprinkle over cabbage.

BACON-WRAPPED MEATLOAF



Bacon-Wrapped Meatloaf image

This bacon wrapped meatloaf is made with a blend of pork and beef and cooked in the classic loaf fashion. It's very meaty and a great family dinner.

Provided by Tom Judd

Categories     Meat and Poultry Recipes     Pork     Sausage

Time 2h

Yield 6

Number Of Ingredients 9

1 pound ground beef
½ pound ground pork sausage
1 sleeve crushed buttery round crackers (such as Ritz®)
⅔ cup ketchup
½ cup chopped onion
2 eggs
1 teaspoon onion powder
1 teaspoon garlic powder
12 slices thick-cut bacon

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C) .
  • Combine ground beef, ground sausage, crushed crackers, ketchup, onion, eggs, onion powder, and garlic powder in a large bowl until mixed thoroughly, using your hands for best results. Form mixture into a loaf shape.
  • Weave strips of bacon into a basket weave pattern. Place meatloaf in the center and carefully lift and transfer to a loaf pan, so bacon is on the bottom and sides of the pan.
  • Bake in the preheated oven until no longer pink in the center, about 1 1/2 hours. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Allow to sit for 5 minutes before carefully flipping onto a platter.

Nutrition Facts : Calories 402.6 calories, Carbohydrate 9.2 g, Cholesterol 149.1 mg, Fat 28.4 g, Fiber 0.4 g, Protein 26.7 g, SaturatedFat 10.2 g, Sodium 1112.5 mg, Sugar 7 g

LENTIL, CABBAGE AND BACON SALAD



Lentil, Cabbage And Bacon Salad image

Provided by Jacques Pepin

Categories     salads and dressings, appetizer, side dish

Time 35m

Yield Six servings

Number Of Ingredients 12

1 cup lentils (preferably the green Le Puy lentils, available in many specialty food stores)
2 1/2 cups water
6 slices bacon, cut into 3/4-inch pieces
1 onion, peeled and coarsely chopped (1 cup)
6 ounces French bread, cut into 1-inch croutons (about 3 cups)
4 cloves garlic, peeled, crushed and finely chopped (about 4 teaspoons)
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 tablespoon Dijon mustard
3 tablespoons red-wine vinegar
1/3 cup peanut oil
1 savoy cabbage head (1 pound), shredded into 1/4-inch slices (about 7 cups)

Steps:

  • Place the lentils in a colander and rinse them under cold water, removing and discarding any damaged specimens or foreign material. Place the lentils in a pot with 2 1/2 cups of lukewarm water. Bring to a boil over high heat, reduce the heat, cover and boil very gently until tender, about 20 minutes for domestic lentils or 35 to 40 minutes for imported lentils.
  • Meanwhile, place the bacon pieces in a skillet and cover them with lukewarm water, separating the pieces. Bring to a boil over high heat and immediately drain in a colander. Rinse under cool water and return the bacon to the skillet. Saute for 2 to 3 minutes, or until the bacon is brown and has rendered its fat. Add the onions and croutons to the bacon and saute for 5 minutes longer, stirring occasionally, until the croutons are brown on all sides.
  • Place the dressing ingredients in a salad bowl and add the cabbage. Toss to mix. Drain any remaining liquid from the lentils and add them, while still hot, to the cabbage. Mix well.
  • When ready to serve, add the croutons and bacon to the salad bowl, toss well and serve immediately.

Nutrition Facts : @context http, Calories 455, UnsaturatedFat 17 grams, Carbohydrate 44 grams, Fat 25 grams, Fiber 7 grams, Protein 17 grams, SaturatedFat 6 grams, Sodium 745 milligrams, Sugar 5 grams, TransFat 0 grams

MEATLOAF WRAPPED IN BACON RECIPE BY TASTY



Meatloaf Wrapped In Bacon Recipe by Tasty image

Here's what you need: grass-fed ground beef, smoky bacon, extra virgin olive oil, garlic, large white onion, carrot, italian seasoning, worcestershire sauce, beef broth, heaping tomato paste, sea salt, pepper, dijon mustard, italian style breadcrumbs, egg, fresh parsley, ketchup, brown sugar, cayenne powder, paprika, dijon mustard, apple cider vinegar, salt and pepper

Provided by Jennifer Stalcup

Yield 5 servings

Number Of Ingredients 23

1 lb grass-fed ground beef
6 strips smoky bacon
1 tablespoon extra virgin olive oil
2 cloves garlic, minced
½ large white onion, minced
1 ½ tablespoons carrot, shredded
1 teaspoon italian seasoning
3 tablespoons worcestershire sauce
2 tablespoons beef broth
1 tablespoon heaping tomato paste, or marinara sauce
1 ½ teaspoons sea salt
2 teaspoons pepper
2 teaspoons dijon mustard
½ cup italian style breadcrumbs
1 egg
2 tablespoons fresh parsley, chopped
½ cup ketchup
¼ cup brown sugar
¼ teaspoon cayenne powder
⅛ teaspoon paprika
1 tablespoon dijon mustard
1 tablespoon apple cider vinegar
salt and pepper, to taste

Steps:

  • Preheat the oven to 350°
  • In a medium saute pan, heat the extra olive oil on med-high. Add garlic, onion, and carrot in oil and cook for 8-10 min or until soft.
  • Add the Italian seasoning, salt, pepper, and tomato paste,
  • Now goes in the Worcestershire sauce, Dijon mustard, and beef broth. Mix well and set aside to cool.
  • In a large bowl mix the grass-fed beef, onion mixture, bread crumbs and egg.
  • Lay out the bacon strips, barely overlapping each other
  • Form the meat into a rectangle loaf to fit the bacon. Now wrap one side with the bacon then the other. You want them to slightly overlap each other.
  • Move to a cooking sheet with a rack. Place seam-side down.
  • Bake for 30 minutes. While the loaf is cooking, whisk all the glaze ingredients in a bowl.
  • After 30 minutes up, turn the oven temp to 450°. Cook for 10 minutes.
  • After 10 minutes, brush on ¾ of the glaze around the whole meatloaf.
  • Bake for 10 - 15 minutes more or until the internal temp is 160°.
  • Let the loaf rest for 10 minutes.
  • Slice, and brush the remaining glaze on top if desired.
  • ENJOY!

Nutrition Facts : Calories 571 calories, Carbohydrate 32 grams, Fat 28 grams, Fiber 1 gram, Protein 42 grams, Sugar 14 grams

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