Warm Cabbage Salad With Bacon and Blue Cheese

Total Time
30mins
Prep 10 mins
Cook 20 mins

"Bacon drippings add flavor to the sauteed 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 in Cooking Light Magazine.

Ingredients Nutrition

Directions

  1. Cook bacon in a Dutch oven over medium-heat; until crisp.
  2. Remove bacon from pan; reserving 1 teaspoon drippings in pan.
  3. Crumble bacon; set aside.
  4. Heat bacon drippings over medium-high heat.
  5. Add shallot and saute 1 minute.
  6. Remove from heat.
  7. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
  8. Add shallot mixture, salt and pepper.
  9. Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
  10. Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
  11. Top with crumbled bacon.
  12. Serve immediately.

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