Red Cabbage Slaw with Turkey Cracklings
- Active Time 30m
- Total Time 30m
- 8 ounces reserved skin from the turkey
- 1/4 cup olive oil
- 1 large head of red cabbage--halved, cored and finely shredded
- 2 bunches of scallions, cut diagonally into 1-inch pieces
- 1/4 cup balsamic vinegar
- 1 tablespoon honey
- 1 teaspoon fresh lemon juice
- Coarse salt and freshly ground pepper
- 4 heads of Bibb lettuce, separated into leaves
In a large enameled cast iron casserole, cook the turkey skin over moderately low heat, turning occasionally, until 1/4 cup of fat has been rendered and the skin is browned and crisp, about 15 minutes. Using a slotted spoon, transfer the skin to paper towels to drain, then coarsely chop it.
Add the olive oil to the rendered fat in the casserole and raise the heat to high. Add the cabbage and cook, stirring occasionally, until wilted, about 4 minutes. Add the scallions, balsamic vinegar, honey and lemon juice and toss for 30 seconds; season with coarse salt and pepper.
Arrange the lettuce leaves on a large platter and spoon the slaw on top. Sprinkle with the turkey cracklings and serve.
NOTE: Cracklings and cabbage can be prepared up to 1 day ahead; cover and refrigerate separately. Reheat the cabbage and cracklings on the stove before serving.
Recipe created by Sanford D'Amato.
Recipe reprinted by permission of Food and Wine. All rights reserved.
nutrition information per serving
240 calories; 18g total fat; 26mg cholesterol; 36mg sodium; 16g carbohydrates; 4g fiber; 7g protein
These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.
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