Warm Cabbage Salad With Bacon And Roquefort

CATEGORY	CUISINE	TAG	YIELD
Dairy		Cooking liv, Import	1	Servings

INGREDIENTS

4	oz	Thick-sliced bacon, cut
		crosswise into 3/4-inch
		pieces
		Freshly ground black pepper
1/4	c	Dry white wine
1		Shallot, finely minced
1/4	c	Plus
2	T	Heavy cream
1	t	Dijon-style mustard
		Salt
3	c	Finely sliced green cabbage
3	c	Finely sliced red cabbage
1	T	White wine vinegar
1/2	c	Crumbled Roquefort

INSTRUCTIONS

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.  Yield: 4 servings  NOTES : Cooking Live
Recipe by: Cooking Live Show #CL8840 Posted to MC-Recipe Digest V1
#523 by Angele Freeman <jfreeman@netusa1.net> on Mar 19, 1997

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Nutrition (calculated from recipe ingredients) ---------------------------------------------- Calories: 1647 Calories From Fat: 1086 Total Fat: 121.8g Cholesterol: 155.2mg Sodium: 2491.7mg Potassium: 543.5mg Carbohydrates: 109.2g Fiber: <1g Sugar: 68.3g Protein: 20.2g