Recipe: Warm Cabbage Salad with Roquefort

recipelink.com Chat Room Recipe Swap - 2001-07-17
From: recipelink.com

Warm Cabbage Salad with Roquefort and Peppered Bacon
From: Connie Van
Newsgroup: alt.cooking-chien
Date: 9-3-99

Serves 6

6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)

Preheat oven to 350F.
In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings. In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2-teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.

In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted. Divide salad among 6 plates and sprinkle with bacon.