This Two-Tone Slaw In A Cabbage Bowl is a striking presentation piece that combines the crunch of raw Savoy and red cabbage with the smoky richness of crispy bacon. The slaw is tossed in a warm, tangy rice vinegar dressing that melds perfectly with the fresh vegetables. Served inside a chilled, hollowed-out cabbage shell, this dish offers a delightful contrast of textures and temperatures. It serves as an impressive centerpiece for summer picnics, potlucks, or as a hearty side dish for grilled meats. The visual appeal of the two-toned cabbage leaves makes it a crowd-pleaser, while the simple ingredients ensure it comes together quickly with minimal effort.
Two-Tone Slaw In A Cabbage Bowl
Description
This Two-Tone Slaw In A Cabbage Bowl is a striking presentation piece that combines the crunch of raw Savoy and red cabbage with the smoky richness of crispy bacon. The slaw is tossed in a warm, tangy rice vinegar dressing that melds perfectly with the fresh vegetables. Served inside a chilled, hollowed-out cabbage shell, this dish offers a delightful contrast of textures and temperatures. It serves as an impressive centerpiece for summer picnics, potlucks, or as a hearty side dish for grilled meats. The visual appeal of the two-toned cabbage leaves makes it a crowd-pleaser, while the simple ingredients ensure it comes together quickly with minimal effort.Ingredients
Directions
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Carefully remove 4-6 outer leaves from the head of cabbage and set aside for garnish.
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Rinse the reserved outer leaves and any Savoy kale leaves; drain well, wrap in towels, enclose in a plastic bag, and chill for at least 30 minutes to crisp.
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Rinse and drain the main head of cabbage.
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Trim a thin slice from the stem end so the cabbage sits steadily upright.
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Slice 1/2 inch horizontally from the top of the cabbage.
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Using a grapefruit knife, carefully cut out the center of the cabbage, leaving a wall about 1/2 inch thick to form a bowl.
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Finely shred the trimmed cabbage meat; discard the core.
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In a large bowl, mix the shredded Savoy cabbage with the finely shredded red cabbage.
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Cook bacon in an 8-10 inch frying pan over medium-high heat until brown and crisp, about 3 minutes.
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Remove bacon from the pan and crumble; drain on paper towels.
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Add the seasoned rice vinegar and pepper to the warm bacon drippings remaining in the pan; stir to combine.
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Pour the warm dressing over the shredded cabbage mixture and toss to coat.
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Fold the crumbled bacon into the dressed cabbage slaw.
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Gently pull the cabbage shell apart to open the bowl slightly.
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Place the cabbage shell on a platter and surround it with the reserved chilled green and red cabbage leaves.
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Mound the bacon slaw into the cabbage bowl and serve immediately.
Nutrition Facts
Servings 6
- Amount Per Serving
- Calories 499.7kcal
- % Daily Value *
- Total Fat 32.6g51%
- Saturated Fat 10.7g54%
- Cholesterol 34.5mg12%
- Sodium 1371.6mg58%
- Total Carbohydrate 19.5g7%
- Dietary Fiber 9.2g37%
- Sugars 5.0g
- Protein 34.1g69%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
