Red Cabbage Bacon And Stilton Filling Recipes

RED CABBAGE WITH BACON

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.

RED CABBAGE, BACON AND STILTON FILLING

Steps:

• Place cabbage in large bowl and toss with 1 teaspoon of salt. Let stand for 15 minutes. Meanwhile, cook bacon in large skillet over medium-low heat until crisp, about 10 minutes. Drain, reserving 1 teaspoon of fat. Crumble bacon and set aside. Wipe out skillet and add reserved fat. Drain cabbage.
• Saute onion over medium heat until soft, about 5 minutes. Add cabbage to the skillet in batches; as the cabbage wilts more will fit in the pan. Stir in apple, currants and caraway seeds and cook for 10 minutes. Stir in wine, lower heat, cover and cook until soft, about 30 minutes.
• Stir in the remaining salt, the pepper and bacon. Cover and cook for 10 minutes more. Let cool. Assemble the pie and bake as above. Sprinkle the cheese over the top and bake for 5 minutes longer.

FRIED CABBAGE WITH BACON

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.

CREAMY PASTA WITH BACON AND RED CABBAGE

Steps:

• Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
• Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
• Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
• Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.

SWEET-SOUR RED CABBAGE WITH BACON

Steps:

• In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

RED CABBAGE WITH BACON AND CARAWAY

Steps:

• Cook bacon in heavy large skillet over medium-high heat until crisp, about 5 minutes. Transfer to paper towels using slotted spoon and drain. Pour off all but 2 tablespoons drippings from skillet. Add cabbage and sauté 3 minutes. Whisk 3 tablespoons vinegar, sugar and caraway in small bowl. Add to cabbage and sauté until cabbage is wilted but still crisp-tender, about 5 minutes more. Season generously with salt and pepper. Taste, adding more vinegar if desired. Mix bacon into cabbage. Transfer to bowl. Sprinkle with parsley and serve.

FRIED CABBAGE WITH BACON, ONION, AND GARLIC

Steps:

• Place the bacon in a large stockpot and cook over medium-high heat until crispy, about 10 minutes. Add the onion and garlic; cook and stir until the onion caramelizes; about 10 minutes. Immediately stir in the cabbage and continue to cook and stir another 10 minutes. Season with salt, pepper, onion powder, garlic powder, and paprika. Reduce heat to low, cover, and simmer, stirring occasionally, about 30 minutes more.

RED AND GREEN CABBAGE SLAW WITH BACON

Steps:

• Toss the cabbages together in a large bowl; set aside. Cook bacon in a medium skillet over medium heat, stirring occasionally, until crisp, about 5 minutes. Transfer with a slotted spoon to paper towels to drain; set aside. Pour off all but about 1 tablespoon fat from skillet.
• Add caraway seeds to skillet, if desired; cook over medium heat, shaking skillet often, until seeds begin to pop, about 1 minute. Add oil and garlic; cook, stirring, 10 seconds (do not let garlic brown). Remove from heat; pour in vinegar. Add sugar and salt; stir until dissolved. Pour dressing over cabbage. Season with pepper. Toss thoroughly. Let stand at least 1 hour, or refrigerate, covered, overnight.
• Just before serving, cut apple into 1/4-inch-thick wedges or matchsticks, if desired. Add to dressed cabbage along with bacon, and toss again.

BRAISED RED CABBAGE WITH BACON

Steps:

• Cook bacon in a large wide pot over medium-high heat until just crisp, about 5 minutes. Add sugar and cook, stirring constantly, for 30 seconds more. Add onions and salt and pepper and cook, stirring occasionally, until onions are golden and soft, about 10 minutes. Stir in apples, reduce heat to medium-low, cover, and cook until tender, 6-8 minutes.
• Add port, vinegar, and cabbage to the onion-apple mixture; stir to combine. Cover the pot and cook until cabbage is bright purple and slightly wilted, 5-7 minutes. Add stock and salt and pepper. Increase heat to medium-high and bring to a boil. Reduce heat to medium-low, cover, and cook until cabbage is tender but still red, about 1 1⁄4 hours. Stir in red currant jelly, season with more salt and pepper, and cook briefly, 4-5 minutes more.

RED CABBAGE WITH APPLE AND BACON

Steps:

• In Dutch oven, cook bacon over medium heat until crisp.
• Using a slotted spoon, remove to paper towels to drain.
• In drippings, saute onion and apple until tender.
• Stir in the remaining ingredients.
• Bring to a boil.
• Reduce ehat; cover and simmer fo r30 minutes or until tender.
• Stir in reserved bacon.