Crispy Creamy Cabbage Salad with Bacon German Style
Elevate your side dish game with this Crispy Creamy Cabbage Salad with Bacon German Style, a warm, savory creation that’s equal parts indulgent and comforting. Tender green cabbage is sautéed in smoky bacon drippings and butter until perfectly caramelized, then tossed with a velvety dressing of heavy cream, apple cider vinegar, honey, and Dijon mustard for the perfect balance of richness and tang. Crispy bacon bits add an irresistible crunch, while fresh parsley offers a bright, herbaceous finish. Ready in just 35 minutes, this hearty and flavorful German-inspired salad pairs beautifully with grilled sausages, roast pork, or hearty bread, making it an ideal side dish for weeknight dinners or festive gatherings alike. Whether you’re a cabbage enthusiast or simply looking for a new way to enjoy bacon, this recipe is sure to become a go-to favorite.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 150 grams Bacon
- 1 medium White onion
- 2 tablespoons Butter
- 3 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon mustard
- 120 milliliters Heavy cream
- 0.5 teaspoon Salt
- 0.25 teaspoon Black pepper
- 1 tablespoon Parsley (optional, for garnish)
Instructions
Remove any tough or damaged outer leaves from the cabbage. Rinse the cabbage and thinly slice it into shreds (or use a mandoline slicer for uniform results). Set aside.
Chop the bacon into small bite-sized pieces. Peel and finely dice the white onion.
In a large skillet or frying pan, cook the bacon over medium heat until crispy, about 5-7 minutes. Transfer the bacon to a plate lined with paper towels, leaving the rendered fat in the pan.
Add the diced onion to the pan with the bacon fat and cook over medium heat for 3-4 minutes, stirring frequently, until translucent and fragrant.
Add the butter to the pan and let it melt. Once melted, stir in the shredded cabbage. Sauté the cabbage over medium-high heat for 5-7 minutes until it softens and lightly browns at the edges.
Reduce the heat to low and deglaze the pan with apple cider vinegar. Stir in the honey, Dijon mustard, and heavy cream. Mix well to coat the cabbage evenly.
Season the salad with salt and black pepper, adjusting to taste. Cook for 2-3 more minutes on low heat while stirring, allowing the flavors to meld together.
Turn off the heat and gently fold the crispy bacon back into the cabbage mixture.
Transfer the warm cabbage salad to a serving dish. Garnish with freshly chopped parsley, if desired. Serve immediately.
Nutrition Facts
Calories |
1525 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 117.1 g | 150% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 9.9 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 4071 mg | 177% | |
| Total Carbohydrate | 50.6 g | 18% | |
| Dietary Fiber | 10.6 g | 38% | |
| Total Sugars | 33.2 g | ||
| Protein | 56.9 g | 114% | |
| Vitamin D | 0.7 mcg | 4% | |
| Calcium | 191 mg | 15% | |
| Iron | 3.7 mg | 21% | |
| Potassium | 1550 mg | 33% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
