Description Edit

This is a quick and easy to prepare salad.


Ingredients Edit

Directions Edit

  1. In a skillet, cook bacon over moderate heat. Season with ground pepper. Cook until crisp.
  2. Drain and remove excess oil by placing cooked bacon on absorbent paper.
  3. In a saucepan, put wine and shallots. Simmer until reduced to a thick syrup.
  4. Whisk in cream, mustard, salt and pepper. Continue to simmer until thickened.
  5. Cook green cabbage for 2 minutes over moderately high heat in the skillet where bacon was cooked.
  6. Place green cabbage in a bowl.
  7. Cook red cabbage in the same skillet for 2 minutes.
  8. Add in green cabbage and vinegar. Stir and cook for 1 minute.
  9. Stir in cream mixture and cook until cabbage is crisp-tender.
  10. Serve topped with bacon and crumbled Roquefort.

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