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
Test Kitchen Notes
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
Ingredients
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1 pound
thick-cut smoked bacon (I use Nueske’s)
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1/3 cup
extra-virgin olive oil (I use a fruity Spanish one)
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1/3 cup
red wine vinegar (I like Heinz)
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2 tablespoons
clover honey, warmed
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1 teaspoon
finely chopped garlic
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1/2 teaspoon
each coarse sea salt and freshly ground black pepper
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8 cups
finely shredded red cabbage (you’ll need a good-sized head)
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5 ounces
crumbled Gorgonzola cheese (not dolce)
Directions
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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.
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Save remaining bacon fat for another use.
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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.
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