Warm Cabbage Salad with Bacon and Roquefort

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Contents 1 Description 1.1 Ingredients 1.2 Directions 1.3 Other Links 2 See also

[edit] Description

This is a quick and easy to prepare salad.

[edit] Ingredients

• 4 oz thick-sliced Bacon, cut crosswise into 3/4-inch pieces
• freshly ground black pepper
• 1/4 cup dry white wine
• 1 small shallot, finely minced
• 1/4 cup plus 2 tablespoons heavy cream
• 1 teaspoon Dijon-style mustard
• salt
• 3 cups green cabbage, finely sliced
• 3 cups red cabbage, finely sliced
• 1 tablespoons white wine vinegar
• 1/2 cup crumbled Roquefort

[edit] Directions

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

[edit] Other Links

[edit] See also