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Ingredients
- 1 small red cabbage head
- 6 ounces thick-sliced bacon, chopped
- 2 tablespoons olive oil
- 2 shallots, minced
- 3 tablespoons sherry vinegar
- salt and pepper
- 4 ounces goat cheese, crumbled
Details
Servings 6
Preparation
Step 1
1. Remove any tough or dry outer leaves from cabbage. Quarter through the stem end. Cut out and discard the hard core at the base of each quarter. Slice crosswise into thin strips, you should have about 8 cups. Set aside.
2. Cook bacon until very crisp, 8-10 mins. Remove to a paper towel-lined plate; drain off all but 1 tbsp fat from pan.
3. Add oil to pan and heat through. Add shallots; saute until softened, about 2 mins. Whisk in vinegar and salt and pepper. Simmer 30 seconds. Pour over cabbage in a large bowl and toss to combine. Add bacon and cheese; toss well. Serve immediately.
Notes: Used center-cut bacon, and apple cider vinegar instead of sherry. Also cut down on the oil a bit - still very delicious and different. Not something I'd ordinarily have tried - glad we did!
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