Warm Pork and Apple Cabbage Slaw
Sweet apple, tender cabbage, and crisp pork make a warm slaw that can carry a whole dinner plate.
Prep: 10 · Cook: 18 · Total: 28 · Serves: 4 · Difficulty: Easy · Rating: 4.7/5 (131 reviews)
INSPIRED BY
Inspired by German-style cabbage sides, adjusted for a fast skillet and a fresh apple finish.
Story
I make this warm slaw when dinner needs something sturdy but the salad bowl feels too predictable. The cabbage turns silky at the edges, the apple stays bright, and crisp pork makes it taste like it knows the way to a good roadside cafe. It is a side, but it has enough personality to take over the plate. Keep the dressing sharp and let the skillet do the rest.
By Casey
Ingredients
- 6 oz thick-cut bacon, chopped
- 1 small yellow onion, thinly sliced
- 6 cups thinly sliced green cabbage
- 1 crisp apple, cored and thinly sliced
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- 2 tbsp apple cider vinegar
- 1 tbsp whole-grain mustard
- 1 tsp honey
- 1/2 tsp caraway seeds
- 2 tbsp chopped parsley
Instructions
- Cook bacon in a large skillet over medium heat until crisp, 6 to 7 minutes. Transfer it to a plate and leave 1 tablespoon fat in the skillet.
- Add onion and cook until softened and lightly golden, about 3 minutes.
- Add cabbage, salt, and pepper, tossing until the cabbage begins to wilt, about 4 minutes.
- Whisk vinegar, mustard, honey, and caraway in a small bowl.
- Add apple and dressing to the skillet, tossing until the apple is warm and the cabbage is tender-crisp, 2 to 3 minutes.
- Fold in the crisp bacon and parsley, taste for seasoning, and serve warm.
Chef Tips
- Use a firm apple that stays crisp, such as Honeycrisp or Granny Smith.
- If your bacon is especially fatty, drain all but 1 tablespoon before adding the onion.
- Slice the cabbage thinly so it cooks in the same time as the apple.
- Serve with roast chicken, sausages, or a fried egg for an easy supper.
Cook's Notes
- Leave a little bacon fat in the skillet for flavor.
- Add the apple late so it keeps a little bite.
- Taste before adding extra salt because the bacon brings plenty.