WARM CABBAGE SALAD WITH BACON AND ROQUEFORT
Provided by Food Network
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp. Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat. In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup. Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly. Heat the skillet with the bacon drippings over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt, about 1 to 2 minutes. Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner. Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute. Stir in the cream mixture and cook, stirring, until cabbage is crisp-tender. Serve the cabbage warm topped with the crumbled Roquefort and bacon.;
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Sara Irman
[email protected]This salad is perfect for a potluck or picnic.
Matheo Huerta
[email protected]I love the combination of flavors in this salad.
Camper Pappy
[email protected]This salad is a great way to use up leftover cabbage.
MONETTE TURNER
[email protected]I followed the recipe exactly, but my salad didn't turn out right. The cabbage was too tough and the dressing was too thick.
Matthew Williams
[email protected]The dressing for this salad was too oily. I had to drain it before serving.
Nancy Sherif
[email protected]This salad was a bit too heavy for my taste. I think I would have preferred a lighter dressing.
rukevwe onowekere
[email protected]I found this salad to be a bit bland. I think it could have used more salt and pepper.
Joe Santacruz
[email protected]This salad was a bit too sweet for my taste. I think I would have preferred a dressing with more vinegar.
daREAL DOOM
[email protected]I've made this salad several times and it's always a crowd-pleaser. I like to add a bit of extra Roquefort cheese for a more intense flavor.
Chikondi Mukiwa
[email protected]This salad is easy to make and perfect for a weeknight meal. I love that I can use up leftover cabbage and bacon.
Adrien Stevens
[email protected]I'm not a huge fan of cabbage, but I really enjoyed this salad. The dressing was light and flavorful, and the bacon and Roquefort cheese added a nice touch.
BiploB Akash
[email protected]I made this salad for a potluck and it was a huge hit! Everyone loved the unique flavor combination.
vidyadini Gunathilaka
[email protected]This warm cabbage salad was a real treat! The combination of sweet cabbage, salty bacon, and tangy Roquefort cheese was perfect. I also loved the crunch of the walnuts and the sweetness of the apples. I will definitely be making this salad again.