Warm Cabbage Salad with Bacon and Roquefort Recipe

Name: Warm Cabbage Salad with Bacon and Roquefort
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces; Freshly ground black pepper; 1/4 cup dry white wine; 1 small shallot, finely minced; 1/4 cup plus 2 tablespoons heavy cream; 1 teaspoon Dijon-style mustard; Salt; 3 cups finely sliced green cabbage; 3 cups finely sliced red cabbage; 1 tablespoon white wine vinegar; 1/2 cup crumbled Roquefort

Servings: persons

4 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
Freshly ground black pepper
1/4 cup dry white wine
1 small shallot, finely minced
1/4 cup plus 2 tablespoons heavy cream
1 teaspoon Dijon-style mustard
Salt
3 cups finely sliced green cabbage
3 cups finely sliced red cabbage
1 tablespoon white wine vinegar
1/2 cup crumbled Roquefort

1
In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp.
2
Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat.
3
In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup.
4
Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly.
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
Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner.
7
Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute.
8
Stir in the cream mixture and cook, stirring, until cabbage is crisp-tender.
9
Serve the cabbage warm topped with the crumbled Roquefort and bacon.

206

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 4 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces, Freshly ground black pepper, 1/4 cup dry white wine, 1 small shallot, finely minced, and more.

Yes, Warm Cabbage Salad with Bacon and Roquefort falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Cabbage Salad with Bacon and Roquefort

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