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Warm Cabbage Salad with Bacon and Blue Cheese

Servings 6
Calories 84 kcal

Ingredients

  • 3 bacon slices
  • 1 Tbs peeled chopped shallot about 1 small
  • 2 cups apple cider
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 1 1/2 oz Roquefort or other blue cheese crumbled (about 1/3 cup)
  • 8 cups shredded cabbage
  • 1/2 cup diced red bell pepper

Instructions

  1. Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
  2. Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.
  3. Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.
  4. Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.