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Prep Time10 minutes
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Cook Time20 minutes
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Serv Size4-6 servings
Served warm, this delicious salad has toasted hazelnuts, red cabbage, kale, smoky bacon & a tangy sauce.
Ingredients
Directions
Quarter the cabbage lengthwise, mulch or discard tough core. Slice the cabbage into ribbons. Stem and chop kale leaves.
Cook diced bacon in a large deep skillet on medium heat until golden brown. Add in diced onions and thyme leaves.
Chop mushrooms. Add mushroom and cabbage to the skillet. Cook for 7-8 minutes.
Next stir in kale, hazelnuts, lemon zest, apple cider vinegar, beef broth, sugar, salt and pepper. Bring to a boil stirring frequently. Reduce heat and simmer until cabbage and kale are tender.
Serve and enjoy!
Conclusion
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