| 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 |
sm |
Shallot, finely minced |
| 1/4 |
c |
Plus |
| 2 |
tb |
Heavy cream |
| 1 |
ts |
Dijon-style mustard |
|
|
Salt |
| 3 |
c |
Finely sliced green cabbage |
| 3 |
c |
Finely sliced red cabbage |
| 1 |
tb |
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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