Red cabbage salad

Red cabbage salad

  • 1
  • 2
  • 3
  • 4
  • 5
(4 ratings)

Prep: 10 mins Cook: 10 mins


Serves 6
This vibrant salad with bacon and blue cheese has contrasting textures and flavours and is a fab way to use up leftovers

Nutrition and extra info

Nutrition: per serving

  • kcal225
  • fat14g
  • saturates8g
  • carbs12g
  • sugars12g
  • fibre1.8g
  • protein12g
  • salt1.7g
Save to My Good Food
Please sign in or register to save recipes.


  • 6 rashers unsmoked bacon, diced



    Bacon is pork that has been cured one of two ways: dry or wet. It can be bought as both rashers…

  • 200ml red wine vinegar
  • 2 tbsp light soft brown sugar
  • 1 small red cabbage, shredded
  • handful sultanas
  • 150g Stilton or other hard blue cheese, crumbled



    A true glory of British cheese-making that has much controversy about its origins, how it's…


  1. Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.

  2. Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.

  3. Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.

  4. Toss in the blue cheese to serve.

Ads by Google

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.

Comments (4)

miobalim's picture

I found this super tasty and everyone who tried loved it!
I cooked the cabbage in half balsamic vinegar, half water, and for much longer (probably at least 8 mins) until it was cooked but still crunchy.

jane-davey's picture

Despite the bad reviews I decided to try this to go with a rich roast pork dinner... it was just right. The key is to toss the red cabbage in the simmering vinegar for 3 mins ONLY and then drain off the vinegar thoroughly. I also added a diced braeburn apple and just a little mayonnaise tossed in before serving, and I used cubed feta cheese instead of blue cheese.

quincepip's picture

Nothing special... I didn't mind the vinegar but generally it didn't hang together well.

dalvinder's picture

This was vile, even after I cooked it for longer to try and boil some of the vinegar off. I ended up throwing it away and I NEVER through food away.

Questions (0)

Unsure about the cooking time or want to swap an ingredient? Ask us your questions and we’ll try and help you as soon as possible. Or if you want to offer a solution to another user’s question, feel free to get involved…

Be the first to ask a question about this recipe…

Tips (0)

Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.

Be the first to suggest a tip for this recipe…