Recipe courtesy of Sara Moulton
Yield:
4 servings
Level:
Easy

Ingredients

Directions

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.;

IDEAS YOU'LL LOVE

Stuffed Cabbage

Recipe courtesy of Wayne Harley Brachman

Warm Spinach Salad

Recipe courtesy of Food Network Kitchen

Sauteed Cabbage

Recipe courtesy of Ina Garten

Stuffed Cabbage

Recipe courtesy of Ina Garten

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Red Cabbage-Citrus Slaw

Recipe courtesy of Bobby Flay

Stuffed Cabbage Rolls With Tomato Sauce

Recipe courtesy of Food Network Kitchen

Frisee Salad with Egg and Bacon

Recipe courtesy of Katie Lee

Escalloped Cabbage Casserole

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking