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Warm Red Cabbage with Bacon

Photo: David Prince
Yield Makes 4 servings

Ingredients

  • 2 teaspoons Dijon mustard
  • 2 teaspoons red wine vinegar
  • 3 tablespoons olive oil
  • 1/3 cup walnuts
  • 3 strips bacon
  • 1 small head red cabbage (1 pound), shredded
  • 1 teaspoon lemon juice
  • 1/2 teaspoon kosher salt
  • 1/8 teaspoon freshly ground black pepper
  • 1 bunch frisee or chicory, torn into bite-size pieces (3 cups)

Nutrition Information

  • calcium 77 mg
  • calories 219
  • caloriesfromfat 1 %
  • carbohydrate 13 g
  • cholesterol 5 mg
  • fat 18 g
  • fiber 5 g
  • iron 2 mg
  • protein 5 mg
  • satfat 3 g
  • sodium 493 mg

How to Make It

  1. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.