Warm Cabbage Salad with Bacon and Blue Cheese

Becky Luigart-Stayner
"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

Yield:

6 servings (serving size: 1 cup)

Recipe from

Nutritional 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

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

Preparation

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.

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

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.

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.

Note:

Kathryn Conrad,

December 2005