Name: Pan-Roasted Cabbage Slaw
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 1 serving
Ingredients: 2 slices thick bacon or lardons, chopped; ¼ head green or purple cabbage; 1 rib celery, sliced; 1 tbsp celery leaves; ½ tbsp fresh dill, chopped; ½ tbsp fresh flat leaf parsley, chopped; 1 tbsp extra virgin olive oil; 1 ½ tbsp tablespoons cider vinegar; ½ tbsp minced shallot; 1 tsp minced garlic; 1 tsp whole grain Dijon mustard; 1 tsp ground black pepper

I love this recipe because pan-roasting the cabbage at high-heat in a cast iron skillet brings of the vegetable's sweet, nutty flavors.

Pan-Roasted Cabbage Slaw

Printable Version

theinspiredhome.com

Author

Carlene Thomas

Published

June 4, 2019

Modified

August 20, 2020

Yields

1 servings

Prep Time

30 minutes

Cook Time

5 minutes

INGREDIENTS

2 slices thick bacon or lardons, chopped
¼ head green or purple cabbage
1 rib celery, sliced
1 tbsp celery leaves
½ tbsp fresh dill, chopped
½ tbsp fresh flat leaf parsley, chopped
1 tbsp extra virgin olive oil
1 ½ tbsp tablespoons cider vinegar
½ tbsp minced shallot
1 tsp minced garlic
1 tsp whole grain Dijon mustard
1 tsp ground black pepper

DIRECTIONS

Heat a cast iron skillet to medium-high and crisp all sides of the lardons or bacon. This can take about 10 minutes depending on the thickness of the bacon or lardon.
Once the lardons are crisp, remove from the pan and spoon out rendered fat (save it for roasting veggies later).
While bacon is cooking, shred cabbage using a food processor with a shredding attachment (or use a large knife and thinly slice). Add shredded cabbage to the pan over medium high to begin to brown. Remove from pan and place in a large bowl.
Add the bacon, celery, celery leaves, capers, dill, and parsley to the bowl.
In a small bowl, whisk olive oil, vinegar, shallot, garlic, mustard, and black pepper. Pour over cabbage mixture and toss.

Nutrition Per Serving

Serving Size - 1 pan
Calories - 331
Carbohydrate - 14.1g
Cholesterol - 20mg
Fiber - 5.3g
Protein - 9.3g
Fat - 26.4g
Saturated Fat - 7.1g
Sodium - 883mg
Sugar - 6g

Recipe Details

Category - Lunch, Side Dish

Photography by Constance Mariena

This recipe appeared in the Spring/Summer 2019 issue of The Inspired Home Journal, as part of “Additive Wellness.”

Tags	vegetarian, sides
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Pan-Roasted Cabbage Slaw

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