1 head of cabbage, shredded
1 head of cauliflower, cut into bite-size florets
1 pound of bacon, cut into bite-size pieces (A helpful tip: cut semi- frozen bacon cross-wise into small pieces, then fry as usual. So much easier!)
1 onion, diced
Salt and Pepper, to taste
2 cups mayonnaise
1/2 cup parmesan cheese
1/3 cup sugar
1. Assemble cabbage, cauliflower, cooked bacon and diced onion in a 9×13″ pan.
2. Sprinkle with parsley, salt and pepper.
3. Mix mayonnaise, parmesan cheese and sugar in a medium size bowl.
4. Spread over top of salad. Chill.
Serve and enjoy!
We’ve made this for years, but with red cabbage! It’s the best. In our family we reserve the red cabbage and bacon but marinate the other ingredients overnight, then stir together before serving. It’s fabulous. I like the 9×13 pan idea, easier for serving