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 Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 118
  • Calories from fat: 28%
  • Fat: 3.7g
  • Saturated fat: 1.8g
  • Monounsaturated fat: 1.2g
  • Polyunsaturated fat: 0.3g
  • Protein: 4.6g
  • Carbohydrate: 18.4g
  • Fiber: 0.1g
  • Cholesterol: 10mg
  • Iron: 0.8mg
  • Sodium: 317mg
  • Calcium: 94mg

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

  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.
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