Recipe courtesy of Sara Moulton

Warm Cabbage Salad with Bacon and Roquefort

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  • Level: Easy
  • Yield: 4 servings
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4 ounces 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


3 cups finely sliced green cabbage

3 cups finely sliced red cabbage

1 tablespoon white wine vinegar

1/2 cup crumbled Roquefort


  1. 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.;