Recipe courtesy of Sara Moulton
Save Recipe Print
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.;

Get the Recipe

Buffalo Chicken Crescent Ring

Buffalo chicken dip finds a cozy home in crescent dough.

IDEAS YOU'LL LOVE

Spinach Salad with Warm Bacon Dressing

Recipe courtesy of Alton Brown

Sauteed Cabbage

Recipe courtesy of Ina Garten

Stuffed Cabbage

Recipe courtesy of Ina Garten

Stir-Fry Cabbage

Recipe courtesy of Ellie Krieger

Stuffed Cabbage Rolls (Galumpkis)

Recipe courtesy of Tyler Florence

Sauteed Red Cabbage

Recipe courtesy of Rachael Ray

Red Cabbage Slaw

Recipe courtesy of Sunny Anderson

Corned Beef and Cabbage

Recipe courtesy of Alton Brown

Warm Chocolate Cakes with Berries

Recipe courtesy of Giada De Laurentiis

Browse Reviews By Keyword

          Latest Stories