Recipe for: Young Cabbage Salad with Smoked Bacon and Roasted Apples - photo 1
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Recipe for: Young Cabbage Salad with Smoked Bacon and Roasted Apples

Spicy Main dishes Salads Grilling 30 min Easy 0 views ~16.91 PLN * - (0)
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Description

A light salad combining the crunch of young cabbage, the salty-smoky flavor of smoked bacon, and the sweet-sour contrast of roasted summer apples. A dish inspired by seasonal Polish cuisine — perfect as a quick summer lunch or a main dish for a picnic. Serve chilled or at room temperature, garnished with fresh dill and optionally toasted nuts for added texture. The salad has distinct salty, sweet, and sour notes, while the roasted apples add a pleasant softness and aroma that pairs well with the smokiness of the bacon.

Ingredients Used

Ingredients (13)

Servings:
4
  • Young cabbage 0.7 pcs (~800 g)
  • Smoked bacon 200 g
  • Apple 1.7 pcs (~300 g)
  • Red onion 150 g
  • Rapeseed oil 30 g
  • Apple cider vinegar 15 ml
  • Mustard 15 g
  • Honey 15 ml
  • Garlic 2 clove (~10 g)
  • 🌿 Spices
  • Salt 2 g
  • Black pepper 2 pinch (~1 g)
  • Dill 0.8 bunch (~15 g)
  • ✨ Optional
  • Walnuts 40 g
💰 Estimated dish cost: ~16.91 PLN (4.23 PLN/serving)
* Prices missing for some ingredients

💡 Click an ingredient to mark it as used

Preparation steps

Preparation of ingredients

1

Wash the head of young cabbage, remove the outer leaves, and place it on a cutting board. Cut the cabbage in half, remove the tough core, and then slice it very thinly with a sharp knife or by shredding it on a mandoline. The thin strips will be crunchy and easily absorb the dressing.

Ingredients: Young cabbage
Use a large cutting board and a long, sharp knife or a mandoline; thin slices absorb the dressing flavor better. If you don't have a mandoline, slice evenly with a knife, working slowly.

Baked apples

2

Preheat the oven to 200°C. Wash the apples, cut them into quarters, and remove the cores. Slice each quarter into 2-3 pieces, drizzle lightly with a tablespoon of honey (about 10 g from the prepared 15 g), and arrange on a baking sheet lined with parchment paper, skin side down. Bake for 15–18 minutes, until the edges are lightly browned and the apple is soft when pressed with a fork. Once removed, set aside to cool.

Ingredients: Apple, Honey
Use a baking sheet lined with parchment paper to prevent the apples from sticking. Don't overdo the time — the apples should be soft but not falling apart. If you have a grill function in your oven, use it for the last 2 minutes for caramelization.

Fried bacon

3

Cut the smoked bacon into thin strips about 1 cm wide. Heat a large skillet (preferably cast iron or non-stick) over medium heat. Place the strips of bacon in the skillet and fry for 6–8 minutes, stirring occasionally, until the fat has rendered and the bacon is golden and crispy. Remove the bacon with a slotted spoon to a plate lined with paper towels to drain excess fat. Reserve 1–2 tablespoons of the fat from the skillet for frying the onions; you can discard the rest.

Ingredients: smoked bacon
Use a pan with a diameter of 24–28 cm; fry over medium heat to allow the fat to render slowly. Do not burn the bacon — if it starts to blacken, reduce the heat.

Sautéing the onion

4

Thinly slice the red onion into half-moons. In the same pan, using the reserved 1–2 tablespoons of bacon fat, sauté the onion over medium heat for 4–5 minutes until it becomes soft and slightly golden. If the fat runs out, add 1 tablespoon of canola oil. After frying, set the onion aside to cool.

Ingredients: Red onion, Rapeseed oil
The pan will have the aroma of bacon — this is desirable. Sauté until soft, not until browned over too high heat; the onion should be soft and slightly sweet.

Sauce

5

In a small bowl, combine canola oil (30 g), apple cider vinegar (15 g), mustard (15 g), remaining honey (about 5 g), minced garlic (10 g), salt (2 g), and pepper (1 g). Use a whisk or fork and vigorously mix for 30–45 seconds until a uniform, slightly emulsified dressing forms. Taste and adjust seasoning with salt or honey if needed.

Ingredients: Rapeseed oil, Apple cider vinegar, Mustard, Honey, Garlic, Salt, Black pepper
Use a small bowl and a silicone whisk. If the dressing separates, add 1 teaspoon of warm water and mix again. Add the garlic gradually — if you prefer a milder flavor, use only one clove.

Assembly

6

In a large salad bowl, place the chopped young cabbage. Add the cooled, sautéed onion and the drained crispy bacon (save a few pieces for decoration). Pour in the prepared dressing and gently mix with a wooden spoon or your hands (it's best to use gloved hands) so that the dressing evenly coats the cabbage. Add the roasted apple slices and carefully mix — the apples should not break apart, just gently combine with the salad.

Ingredients: Young cabbage, Red onion, smoked bacon, Apple, Rapeseed oil, Apple cider vinegar, Mustard, Honey
Use a large bowl to mix without spilling. Stir gently to avoid crushing the baked apples. If the sauce seems too strong, add 1–2 tablespoons of natural yogurt or sour cream (this is not necessary).

Finishing and serving

7

Sprinkle the salad with chopped dill (15 g). If you are using walnuts (optional), toast them in a dry pan for 2–3 minutes and chop them, then sprinkle on top just before serving. Garnish with a few pieces of crispy bacon. Serve immediately or after 15 minutes of cooling — the flavors will meld, and the cabbage will soften slightly.

Ingredients: Dill, smoked bacon
If you are preparing the salad in advance, do not add the nuts or bacon directly — add them just before serving to keep them crunchy.

Fun Fact

💡

Young cabbage has been valued in Polish cuisine for centuries during the summer — fast-growing and versatile, perfect for salads and coleslaws. The combination of smoky meat with roasted fruits is a traditional Polish way to balance salty and sweet flavors.

Best for

szybki obiad piknik latem spotkanie przy grillu

Tips

🍽️ Serving

Serve in a large bowl or on individual plates. For contrast in textures, leave a few pieces of bacon and toasted nuts on top. It pairs wonderfully with fresh dark bread or jacket potatoes.

🥡 Storage

Store in the refrigerator in a closed container for up to 24 hours. Add nuts and leftover bacon just before serving to prevent them from becoming soggy. The salad may release some juice — mix before serving and adjust with dressing if needed.

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