Name: Warm Red Cabbage Salad with Bacon & Balsamic
Prep time: 5 min
Cook time: 15 min
Total time: 20 min
Ingredients: 16 ounces bacon; 1 head red cabbage, large (chopped into thin strips); 1 cup Feta cheese; 1 cup raw walnuts (chopped); 1/4 cup gluten-free balsamic vinegar ((get the thick, aged kind)); Real Salt and pepper to taste

This warm, chef inspired red cabbage salad is topped with crispy bacon, feta cheese, and walnuts for a delicious and easy dinner or side dish. Made in under 15 minutes with 6 simple ingredients, this is going to be your new go-to salad recipe.

White plate with red cabbage salad topped with bacon

This recipe has been in my family for years and it never disappoints. Whether you need a salad for family dinner or a special event, this recipe is the perfect pop of color to any dinner table.

The red cabbage is cooked in bacon grease then tossed in balsamic vinegar for a savory yet tangy flavor. In addition, the texture of the walnuts and crispy bacon combined with feta on top of this salad compliment the cabbage perfectly.

Why you'll love this cabbage salad

It's fully dressed: This dish is topped with hearty bacon, walnuts, feta and aged syrupy balsamic so it is filling enough to be a main dish or great as a side.
Great for a crowd: I made a big batch of this for my girlfriends at our fisherman core dinner party and in still only took me minutes to make.
Chef inspired: This recipe inspiration came from a dining experience my parents had in Colorado over 15 years ago and we've been making it ever since.
It's warm and cozy: Unlike my big Mac salad or my cucumber salad, this recipe is served warm. There's something about a warm salad that's perfect for Thanksgiving or Christmas dinner especially and it is great in the colder months.

Key Ingredients to make this great:

Red Cabbage - We found that a head of fresh cabbage works best for this recipe. Sometimes, the pre-shredded cabbage cooks differently than fresh. Definitely do not use green cabbage.
Bacon - Thick cut Beelers brand is my favorite for this recipe but any thick cut bacon will work. You want really good bacon because you will be rendering it down to cook the cabbage in. The better the quality, the better the flavor of this salad.
Walnuts - Whole or chopped walnuts work in this yummy salad. I will say I have tried pecans and they just aren't the same. However, if you need to use something else, you can. I'd say use Brazil nuts as an alternative if needed.
Aged Balsamic Vinegar - Aged balsamic is thick and delicious. You want one that has been aged longer and comes out like a syrup more than a vinegar. I like grand reserve 25 Napa Valley Naturals Grand Reserve aged balsamic.

How to make red cabbage salad the best you can:

bacon on a cutting board — Cook the bacon until just starting to crisp this is the key point at which to remove it. You don't want it too crispy.

bacon grease in a pan — Cook the bacon until just starting to crisp this is the key point at which to remove it. You don't want it too crispy.

Pro tip: Make sure you cook the cabbage uncovered to prevent it from getting to soggy. Allowing the cabbage to cook uncovered allows moisture to escape, keeping it the yummy texture we're looking for.

Serve this cabbage salad with gluten-free garlic bread or as a delicious side dish to instant pot ribs at your next holiday party. Those are some of the best low maintenance recipes you can make in no time. I also love going coastal and serving it with our gluten free clam chowder and Red Lobster inspired gluten free cheddar biscuits.

White plate with red cabbage salad topped with bacon and nuts

Other Ways to enjoy

I also enjoy serving this warm salad with gluten free meatloaf or another source of protein like these garlic stuffed chicken thighs. It makes for a great healthy and complete meal.

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Warm Red Cabbage Salad with Bacon & Balsamic

4.58 from 7 votes

Prep Time: 5

Cook Time: 15

Total Time: 20

Course: Side Dish

Cuisine: American

Keyword: bacon cabbage recipe, easy cabbage salad, gluten free bacon cabbage salad

Servings: servings

Calories: 421kcal

Author: Chandice Probst

Ingredients

▢ 16 ounces bacon
▢ 1 head red cabbage, large chopped into thin strips
▢ 1 cup Feta cheese
▢ 1 cup raw walnuts chopped
▢ ¼ cup gluten-free balsamic vinegar (get the thick, aged kind)
▢ Real Salt and pepper to taste

Instructions

In a large pan cook bacon until crisp
Transfer bacon to a plate to cool
Remove HALF, only HALF of the bacon grease from the pan
Add cabbage to the bacon grease and cook until slightly tender (It should still be a bright purple. If you overcook it you will lose the vibrant color and be left with a purple cabbage)
Add balsamic vinegar, chopped bacon and as many walnuts as you prefer and toss lightly
Transfer to a serving plate and top with Feta cheese and Real Salt to taste

Video

Notes

Storing and freezing

Storing: You can store this salad in an airtight container in the fridge for up to 2 days. After two days, the cabbage may become soggy. Do not add feta or walnuts until ready to serve.

Freezing: I would not recommend freezing this purple cabbage salad. It's best made fresh and only takes about 20 minutes.

Pro tip: Make sure you cook the cabbage uncovered to prevent it from getting too soggy. Allowing the cabbage to cook uncovered allows moisture to escape, keeping it the yummy texture we're looking for.

Do you wash red cabbage?

Yes you should wash red cabbage even though the outer layer isn't going to be eaten. Remove the outer layer, slice into pieces, then wash the pieces in a strainer. Make sure your cabbage is dried before cooking.

How do you know when red cabbage is cooked?

For this salad recipe, you'll know when the cabbage is cooked because it's slightly tender but still has it's vibrant purple color. This should take 6-9 minutes cooked on medium high heat.

Can you reheat cooked red cabbage?

Yes you can reheat this red cabbage by warming up in the microwave or cooking on the skillet again. Cooking on the skillet will give it a fresh taste but the microwave is easier.

Nutrition

This recipe was first posted on my old blog back in 2011. Since then we have added new photos, instructions and information but the recipe is the same. Here is a peek at the old photo...