Warm Red Cabbage With Bacon

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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 219 calories
    • Fat 18 g
    • Sat Fat 3 g
    • Cholesterol 5 mg
    • Sodium 493 mg
    • Protein 5 mg
    • Carbohydrate 13 g
    • Fiber 5 g
    • Iron 2 mg
    • Calcium 77 mg

In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside.In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside.Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels.Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes.Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.  

Ingredients

  1. Check 2 teaspoons Dijon mustard
  2. Check 2 teaspoons red wine vinegar
  3. Check 3 tablespoons olive oil
  4. Check 1/3 cup walnuts
  5. Check 3 strips bacon
  6. Check 1 small head red cabbage (1 pound), shredded
  7. Check 1 teaspoon lemon juice
  8. Check 1/2 teaspoon kosher salt
  9. Check 1/8 teaspoon freshly ground black pepper
  10. Check 1 bunch frisee or chicory, torn into bite-size pieces (3 cups)

Directions

  1. In a large bowl, whisk together the mustard, vinegar, and 2 tablespoons of the oil. Set aside.
  2. In a large skillet, lightly toast the walnuts over medium heat, stirring occasionally, 5 to 6 minutes. Remove and set aside.
  3. Add the bacon and cook until crispy, 3 to 4 minutes. Remove the bacon and drain on paper towels.
  4. Discard all but 1 tablespoon of the fat from the pan. Add the remaining olive oil and the cabbage and toss to coat well. Add 1/4 cup water, the lemon juice, salt, and pepper and cook until soft, about 5 minutes.
  5. Remove from skillet and add to the vinaigrette. Add the frisee, walnuts, and bacon (broken into pieces) and toss well.