Warm Cabbage Salad with Bacon and Roquefort

1. 1

   In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp.

2. 2

   Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat.

3. 3

   In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup.

4. 4

   Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly.

5. 5

   Heat the skillet with the bacon drippings over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt, about 1 to 2 minutes.

6. 6

   Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner.

7. 7

   Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute.

8. 8

   Stir in the cream mixture and cook, stirring, until cabbage is crisp-tender.

9. 9

   Serve the cabbage warm topped with the crumbled Roquefort and bacon.

* Per serving · 4 servings · Values may vary.