Wilted Cabbage Salad Recipes

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WILTED CABBAGE SALAD



Wilted Cabbage Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 25m

Yield 4 servings

Number Of Ingredients 0

Steps:

  • Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.

WILTED CABBAGE



Wilted Cabbage image

Make and share this Wilted Cabbage recipe from Food.com.

Provided by Brad Beckwith

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 7

4 slices bacon
1/2 cup chopped onion
2 tablespoons sugar
1/4 cup vinegar
1/2 teaspoon salt
1/8 teaspoon pepper
4 cups shredded cabbage

Steps:

  • Cook bacon in large skillet until crisp; remove bacon, reserving drippings in skillet.
  • Crumble bacon, set aside.
  • Add onions and next 4 ingredients to drippings in skillet, stirring until blended.
  • Stir in cabbage.
  • Cook over medium heat, uncovered, 15 minutes, stirring occasionally.
  • Sprinkle with reserved bacon.

Nutrition Facts : Calories 156.2, Fat 10.3, SaturatedFat 3.4, Cholesterol 15.4, Sodium 493, Carbohydrate 12.4, Fiber 1.9, Sugar 9.7, Protein 3.8

SUNNY'S QUICK CABBAGE SAUTEED SALAD



Sunny's Quick Cabbage Sauteed Salad image

Provided by Sunny Anderson

Time 30m

Yield 4 servings

Number Of Ingredients 10

3 tablespoons olive oil
1/2 teaspoon celery seeds
1 cup shredded carrots
1/2 head green cabbage, thinly sliced
Kosher salt and freshly ground black pepper
1/2 medium red onion, sliced paper thin
2 tablespoons honey
1 tablespoon sambal
1 tablespoon apple cider vinegar
Serving suggestions: Sausages and mustard

Steps:

  • Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
  • Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

WILTED RED CABBAGE SALAD



WILTED RED CABBAGE SALAD image

Categories     Vegetable     Side

Yield 12

Number Of Ingredients 11

1 1/2 heads red cabbage
1/2 cup olive oil
2 red onions, halved and thinly sliced
4 garlic cloves minced to a paste
1 T herbes de Provence or dried thyme
1 teas fennel seed
1/3 cup cider vinegar
1 heaping T sugar
1/2 lb. feta cheese
1/2 cup chopped fresh parsley
Salt and freshly ground pepper to taste

Steps:

  • Remove any wilted outer leaves from the cabbage heads. Quarter the heads and cut out the white core. Slide the quarters into thin strips. Heat the oil in a large pot over medium-high heat. Add the onions and saute until tender....about 3 minutes. Add the garlic and saute another minute. Add the herbes de Provence, fennel seed and cabbage and toss well to coat the strips with hot oil. Sprinkle the vinegar and sugar over the cabbage and continue cooking it, tossing it in the pot until the cabbage is wilted, about 6 minutes. Remove the cabbage to a larger bowl. Crumble the feta cheese into the cabbage, add teh parsley and toss well to combine. Season to taste with salt and pepper. Serve warm or at room temp.

WILTED GREEN SALAD



Wilted Green Salad image

"My husband refused to eat wilted lettuce until I read this recipe suggested by a friend," says field editor La Vonne Hegland of St. Michael, Minnesota. "He likes this milder dressing with just a subtle hint of vinegar. Turkey bacon adds a satisfying crunch."

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 8 servings.

Number Of Ingredients 8

10 cups torn leaf lettuce
6 cups torn fresh spinach
2 green onions, sliced
1/4 cup cider vinegar
2 tablespoons water
2 tablespoons canola oil
Sugar substitute equivalent to 2 teaspoons sugar
4 turkey bacon strips, cooked and crumbled

Steps:

  • In a large salad bowl, toss the lettuce, spinach and onions; set aside. In a small saucepan, bring the vinegar, water, oil and sugar substitute to a boil. Pour over lettuce and toss; sprinkle with bacon.

Nutrition Facts : Calories 71 calories, Fat 5g fat (1g saturated fat), Cholesterol 6mg cholesterol, Sodium 132mg sodium, Carbohydrate 5g carbohydrate (0 sugars, Fiber 1g fiber), Protein 3g protein. Diabetic Exchanges

DANISH WILTED CABBAGE SALAD WITH BACON



Danish Wilted Cabbage Salad With Bacon image

This is a wonderful way to serve cabbage. Without the sour cream, this is called a French cabbage salad. Skip the garlic, use cider vinegar, and it becomes a German cabbage salad.

Provided by Elmotoo

Categories     Pork

Time 30m

Yield 8 serving(s)

Number Of Ingredients 6

1/2 lb bacon
1 medium cabbage, shredded
1 onion, chopped
1 garlic clove, minced
1/2 cup tarragon vinegar
1 cup sour cream

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove bacon, crumble and set aside. Reserve bacon fat.
  • Add the onion and garlic and fry in the bacon fat until browned.
  • Add the vinegar. Bring to a simmer and add the cabbage and bacon. Saute briefly and add sour cream. Serve warm.

WILTED COLESLAW



Wilted Coleslaw image

I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois

Provided by Taste of Home

Categories     Lunch

Time 10m

Yield 1 serving.

Number Of Ingredients 8

1 cup shredded cabbage
1 green onion, sliced
1/8 teaspoon celery seed
1/8 teaspoon salt
2 bacon strips
2 tablespoons sugar
4-1/2 teaspoons vinegar
Dash paprika

Steps:

  • In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.

Nutrition Facts :

WILTED SAVOY CABBAGE



Wilted Savoy Cabbage image

Serve with South Gate chef Kerry Heffernan's Corned Salmon with Braised Fingerling Potatoes.

Provided by Martha Stewart

Categories     Food & Cooking     Dinner Recipes     Dinner Side Dishes

Number Of Ingredients 5

2 tablespoons unsalted butter
1 leek, cleaned and trimmed, white parts only chopped, trimmings reserved for Braised Fingerling Potatoes
Coarse salt and freshly ground pepper
2 small heads Savoy cabbage, stems removed, leaves torn
3 pods green cardamom, freshly ground (optional)

Steps:

  • Melt butter in a medium saucepan over medium heat; add leek and season with salt and pepper. Add 2 tablespoons water and cook until softened, about 2 minutes. Add cabbage and cardamom, if using, and season with salt and pepper. Continue cooking, stirring occasionally, until cabbage is just wilted. Remove from heat and serve.

WILTED LETTUCE SALAD



Wilted Lettuce Salad image

This wilted salad is lightly coated with a delectable warm dressing.

Provided by Mary Jones

Categories     Salad     Green Salad Recipes

Time 20m

Yield 6

Number Of Ingredients 7

5 slices bacon
2 tablespoons red wine vinegar
1 tablespoon lemon juice
1 teaspoon white sugar
½ teaspoon ground black pepper
1 head leaf lettuce - rinsed, dried and torn into bite-size pieces
6 green onions with tops, thinly sliced

Steps:

  • Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Remove from skillet, crumble and set aside.
  • To the hot bacon drippings, add the vinegar, lemon juice, sugar and pepper. Stir over medium heat until hot.
  • In a large bowl, combine the lettuce and green onions. Add the warm dressing and toss to evenly coat. Sprinkle with bacon and serve.

Nutrition Facts : Calories 124.3 calories, Carbohydrate 4.1 g, Cholesterol 15.9 mg, Fat 10.6 g, Fiber 1.1 g, Protein 3.6 g, SaturatedFat 3.5 g, Sodium 210.3 mg, Sugar 1.5 g

WILTED RED CABBAGE AND BELL PEPPER SLAW



Wilted Red Cabbage and Bell Pepper Slaw image

Categories     Salad     Pepper     Vegetable     Side     Sauté     Vegetarian     Quick & Easy     Dinner     Summer     Chill     Cabbage     Gourmet     Vegan     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4

Number Of Ingredients 9

1/2 cup distilled white vinegar
1/2 cup water
1/4 cup sugar
3/4 teaspoon salt
1/2 teaspoon Dijon mustard
3 tablespoons olive oil
1 tablespoon mustard seeds
1/2 head red cabbage, shredded (about 3 cups)
2 red or yellow bell peppers, cut into 1-inch julienne strips

Steps:

  • In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
  • In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
  • Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.

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