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  • 1/2 pound bacon
  • 1 medium head cabbage, shredded
  • 1 onion, chopped
  • 2 cloves minced garlic
  • ¼ cup white wine vinegar
  • salt and pepper to taste

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. Let simmer for a few minutes and then add cabbage and bacon. Saute until cabbage softens. Serve warm.