Warm Cabbage Salad With Roquefort And Peppered Bacon
Serves: 5
Jewel Boehm
1 January 1970
Based on User reviews:
65
Spice
46
Sweetness
33
Sourness
38
mins
Prep time (avg)
6.3
Difficulty
Ingredients:
1 cup
White Wine (dry)2 tbsps
Shallot (minced)3 cup
Heavy Cream1.5 tsps
Dijon Mustard1 tbsp
White Wine VinegarDirections:
1
Preheat oven to 350°F
2
In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper
3
Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings
4
In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste
5
Simmer mixture until thickened slightly and keep warm
6
In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes
7
Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner
8
Return wilted cabbage in bowl to skillet
9
Add vinegar and cook, stirring, 1 minute
10
Stir in cream mixture and cook stirring until cabbage is crisp-tender
11
Add Roquefort, stirring until melted
12
Preheat oven to 350°F
13
In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper
14
Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings
15
In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste
16
Simmer mixture until thickened slightly and keep warm
17
In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes
18
Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner
19
Return wilted cabbage in bowl to skillet
20
Add vinegar and cook, stirring, 1 minute
21
Stir in cream mixture and cook stirring until cabbage is crisp-tender
22
Add Roquefort, stirring until melted
23
Divide salad among 6 plates and sprinkle with bacon
24
Divide salad among 6 plates and sprinkle with bacon