Author Notes: I brought this dish to a neighbor’s Thanksgiving dinner a few years ago. It’s a crunchy, tart, and autumnal counterpoint to the richness of the “traditional” Thanksgiving feast. Since then we’ve discovered how well it accompanies pork chops and roasts -- and not bad as a main dish for Sunday night supper! - ChefJune
Food52 Review: This recipe went great with grilled pork tenderloin! I loved the crunchy texture, which was a nice departure from the typical softer version. I would definitely make this again, though I would halve the bacon and gorgonzola because I felt it overpowered the cabbage and dressing. It should be noted that my father, a red cabbage enthusiast, thought it was perfect and would not change a thing. - EmilyS1220
Makes 6 to 8 servings
- 1 pound thick-cut smoked bacon (I use Nueske’s)
- 1/3 cup extra-virgin olive oil (I use a fruity Spanish one)
- 1/3 cup red wine vinegar (I like Heinz)
- 2 tablespoons clover honey, warmed
- 1 teaspoon finely chopped garlic
- 1/2 teaspoon each coarse sea salt and freshly ground black pepper
- 8 cups finely shredded red cabbage (you’ll need a good-sized head)
- 5 ounces crumbled Gorgonzola cheese (not dolce)
- In a large sauté pan, brown and crisp bacon. Drain on paper towels. Roughly chop bacon and set aside. Pour off 1/4 cup bacon fat and whisk together with the olive oil, vinegar, honey, garlic, salt, and pepper. Adjust seasoning to your taste.
- Save remaining bacon fat for another use.
- Clean the sauté pan. Pour the dressing into the pan and heat over medium-high heat. Add cabbage. Stir and toss until just warmed through. Add bacon and toss to combine. Put everything into a warmed serving dish and top with the crumbled gorgonzola.