Pork

Cabbage Bacon Salad

Salad
Portions2 peopleChangeTiming 15 minsView
Ingredients8 IngredientsViewSwitzerland100 % localView
  • 20  grams butter
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  • 200  grams green cabbage
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  • 2  hard-boiled eggs
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    Foodsave tip

    Eggs can easily be kept 1 week beyond the "Best by" date if they are stored in the fridge (a constant temperature is important). Use the egg test in the video below to find out whether an egg is still good for consumption.

    Watch the Egg Test
    Egg colour

    The colour of an egg is determined by the chicken's genetic background. The colour of a hen's earlobes (not the colour of the feathers) give an indication of the colour of the hen's eggs. Both white and brown eggs have identical taste and nutritional values.

  • 2  teaspoons mayonnaise
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  • 100  grams pork bacon
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  • 2  teaspoons pumpkin seeds
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  • 0.25  teaspoon salt
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  • 120  millilitres sour cream
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Peel 2 hard-boiled eggs and cut them into cubes of around 0.5 cm
Slice 200 grams green cabbage into fine strips of around 0.5 cm width
Add 120 millilitres sour cream, 2 teaspoons mayonnaise and 0.25 teaspoon salt into a large bowl and mix well
Chop the 100 grams pork bacon into cubes of around 1 cm
Add 20 grams butter to a small frying pan and heat up over medium heat until the butter has melted
Add the pork bacon to the frying pan and fry for about 4 minutes while stirring occasionally
Add the green cabbage and egg cubes to the bowl and toss the salad
Serve the cabbage salad in plates and top with the fried bacon and 2 teaspoons pumpkin seeds
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Cabbage Bacon Salad

Home Office Lunch

A white plate filled with cabbage salad, diced bacon and pumpkin seeds
Timing 15 mins
Portions2 people
Ingredients8 Ingredients

Ingredients

  • 20  grams butter
  • 200  grams green cabbage
  • 2  hard-boiled eggs
  • 2  teaspoons mayonnaise
  • 100  grams pork bacon
  • 2  teaspoons pumpkin seeds
  • 0.25  teaspoon salt
  • 120  millilitres sour cream

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Tools

  • 1 small frying pan
  • 1 cutting board
  • 1 knife
  • 1 large bowl

Cabbage Bacon Salad

Home Office Lunch

Instructions

Peel 2 hard-boiled eggs and cut them into cubes of around 0.5 cm
Slice 200 grams green cabbage into fine strips of around 0.5 cm width
Add 120 millilitres sour cream, 2 teaspoons mayonnaise and 0.25 teaspoon salt into a large bowl and mix well
Chop the 100 grams pork bacon into cubes of around 1 cm
Add 20 grams butter to a small frying pan and heat up over medium heat until the butter has melted
Add the pork bacon to the frying pan and fry for about 4 minutes while stirring occasionally
Add the green cabbage and egg cubes to the bowl and toss the salad
Serve the cabbage salad in plates and top with the fried bacon and 2 teaspoons pumpkin seeds