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Warm Cabbage Salad with Bacon and Blue Cheese

Becky Luigart-Stayner
Yield 6 servings (serving size: 1 cup)
"Bacon drippings add flavor to the sautéed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." -Kathryn Conrad

Ingredients

  • 3 bacon slices
  • 1 tablespoon peeled chopped shallot (about 1 small)
  • 2 cups apple cider
  • 1/4 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 ounces Roquefort or other blue cheese, crumbled (about 1/3 cup)
  • 8 cups shredded cabbage
  • 1/2 cup diced red bell pepper

Nutrition Information

  • calories 118
  • caloriesfromfat 28 %
  • fat 3.7 g
  • satfat 1.8 g
  • monofat 1.2 g
  • polyfat 0.3 g
  • protein 4.6 g
  • carbohydrate 18.4 g
  • fiber 0.1 g
  • cholesterol 10 mg
  • iron 0.8 mg
  • sodium 317 mg
  • calcium 94 mg

How to Make It

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.

  2. Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.

  3. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.

  4. Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.