Warm Cabbage Salad with Bacon and Roquefort

Warm Cabbage Salad with Bacon and Roquefort Recipe from Ireland

Region / culture: Ireland | Preparation time: 15 minutes | Cooking time: 15 minutes | Servings: 4

Introduction

Warm Cabbage Salad with Bacon and Roquefort is a delicious and hearty dish that combines the flavors of crispy bacon, tangy Roquefort cheese, and tender cabbage. This salad is perfect for a cozy night in or as a side dish for a special meal.

History

This recipe is a modern twist on traditional cabbage salads, which have been enjoyed for centuries in various cultures around the world. The addition of bacon and Roquefort cheese adds a rich and savory element to the dish, making it a favorite among food enthusiasts.

Ingredients

4 oz (113 g) thick-sliced bacon, cut crosswise into 0.75 inch pieces
freshly ground black pepper
0.25 cup dry white wine
1 small shallot, finely minced
0.25 cup plus 2 tbsp heavy cream
1 tsp dijon-style mustard
salt
3 cups green cabbage, finely sliced
3 cups red cabbage, finely sliced
1 tbsp white wine vinegar
0.5 cup crumbled roquefort

How to prepare

In a skillet, cook the bacon over medium heat. Season with ground pepper. Cook until crisp.
Drain and remove excess oil by placing the cooked bacon on absorbent paper.
In a saucepan, combine the wine and shallots. Simmer until reduced to a thick syrup.
Whisk in the cream, mustard, salt, and pepper. Continue to simmer until thickened.
Cook the green cabbage for 2 minutes over moderately high heat in the skillet where the bacon was cooked.
Place the green cabbage in a bowl.
Cook the red cabbage in the same skillet for 2 minutes.
Add the green cabbage and vinegar to the skillet. Stir and cook for 1 minute.
Stir in the cream mixture and cook until the cabbage is crisp-tender.
Serve topped with the bacon and crumbled Roquefort.

Variations

Substitute blue cheese for Roquefort for a different flavor profile.
Add toasted nuts or seeds for extra crunch.
Include sliced apples or pears for a touch of sweetness.

Cooking Tips & Tricks

Be sure to cook the bacon until it is crispy to add a crunchy texture to the salad.

- The cream mixture should be thickened before adding it to the cabbage to ensure a creamy and flavorful dressing.

- Adjust the amount of Roquefort cheese to suit your taste preferences.

Serving Suggestions

This salad can be served as a main dish or as a side dish alongside grilled meats or roasted vegetables. It pairs well with a glass of white wine or a light beer.

Cooking Techniques

Be sure to cook the bacon until it is crispy to add texture to the salad.

- Simmer the cream mixture until thickened to create a creamy dressing.

- Cook the cabbage until crisp-tender to retain its texture.

Ingredient Substitutions

Use any type of cabbage you prefer, such as Napa cabbage or Savoy cabbage.

- Substitute Gorgonzola or Stilton cheese for Roquefort.

- Use turkey bacon or pancetta instead of traditional bacon.

Make Ahead Tips

The bacon and cream mixture can be prepared in advance and stored in the refrigerator until ready to use. The cabbage can also be sliced ahead of time and stored in an airtight container.

Presentation Ideas

Serve the salad in a large bowl or on individual plates, topped with the crispy bacon and crumbled Roquefort cheese. Garnish with fresh herbs or a drizzle of balsamic glaze for an elegant touch.

Pairing Recommendations

This salad pairs well with a variety of dishes, including grilled chicken, steak, or seafood. It also complements roasted vegetables or a simple green salad.

Storage and Reheating Instructions

Leftover salad can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a skillet over low heat until warmed through, adding a splash of cream if needed to refresh the dressing.

Nutrition Information

Calories per serving

This recipe contains approximately 300 calories per serving.

Carbohydrates

This recipe contains approximately 12 grams of carbohydrates per serving.

Fats

This recipe contains approximately 20 grams of fat per serving.

Proteins

This recipe contains approximately 10 grams of protein per serving.

Vitamins and minerals

Cabbage is a good source of vitamin C, vitamin K, and fiber. Roquefort cheese provides calcium and vitamin A.

Alergens

This recipe contains dairy (Roquefort cheese) and pork (bacon).

Summary

Warm Cabbage Salad with Bacon and Roquefort is a balanced dish that provides a good mix of carbohydrates, fats, and proteins. It is also rich in vitamins and minerals, making it a nutritious choice for a meal.

Summary

Warm Cabbage Salad with Bacon and Roquefort is a flavorful and satisfying dish that is perfect for any occasion. With its combination of crispy bacon, creamy dressing, and tangy cheese, this salad is sure to become a favorite in your recipe collection.

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Warm Cabbage Salad with Bacon and Roquefort. It was many years ago, back when I was just a young girl living in a small village in the countryside. My grandmother, a master in the kitchen, had learned this recipe from a French chef who had visited our village one summer.

I remember the day clearly. It was a warm and sunny afternoon, and the delicious aroma of cooking bacon filled the air. I snuck into the kitchen, curious to see what my grandmother was preparing. There she was, standing over the stove, stirring a pot of sizzling bacon and tossing in thinly sliced cabbage. The sound of the sizzle and the smell of the bacon made my mouth water.

"Grandma, what are you making?" I asked, unable to contain my curiosity.

She turned to me with a twinkle in her eye and said, "I'm making Warm Cabbage Salad with Bacon and Roquefort. It's a recipe I learned from a French chef many years ago. Would you like to help me?"

I nodded eagerly and she handed me a knife, showing me how to slice the cabbage into thin strips. As the cabbage cooked down and caramelized in the bacon fat, she crumbled in some pungent Roquefort cheese, adding a rich and creamy element to the dish. The flavors melded together perfectly, creating a harmonious blend of salty, savory, and tangy.

As we sat down to eat the salad, I couldn't believe how delicious it was. The warm cabbage was tender and flavorful, the bacon added a salty crunch, and the Roquefort cheese brought a sharp and creamy finish. It was unlike anything I had ever tasted before, and I knew that I had to learn how to make it myself.

Over the years, I perfected the recipe, tweaking it here and there to suit my own tastes. I added a splash of balsamic vinegar for a touch of acidity, and sprinkled in some toasted walnuts for a bit of crunch. I made it for family dinners, potlucks, and holiday gatherings, always receiving rave reviews from anyone who tried it.

As I grew older, I realized that this recipe was more than just a dish to me. It was a connection to my grandmother, a link to the past that brought back memories of lazy summer afternoons in the kitchen, learning from the best cook I knew. It was a way to honor her legacy and keep her spirit alive in my own cooking.

To this day, whenever I make Warm Cabbage Salad with Bacon and Roquefort, I think of my grandmother and the French chef who inspired her. I can almost hear her voice guiding me through the steps, encouraging me to trust my instincts and make it my own. And as I sit down to enjoy a heaping bowl of warm, cheesy goodness, I am filled with a sense of gratitude for the culinary traditions that have been passed down through generations.

I may have learned this recipe from my grandmother, but it has become a part of me in a way that goes beyond just cooking. It is a reminder of the simple joys of sharing a meal with loved ones, of taking pride in creating something delicious from scratch, and of the enduring power of food to bring people together. And for that, I will always be grateful.