4. Warm Red Cabbage Salad with Bacon and Goat Cheese

Another one is from “vegetables Every Day” by Jack Bishop




1 small head of red cabbage thinly sliced
6 ounces thick-cut bacon chopped
2 tbsp olive oil
2 med shallots minced
3 tbsp sherry vinegar
Black pepper
4 ounces goat cheese crumbled

Cook bacon in med skillet over me heat until very crisp (8 to 10 min) Using slotte spoon transfer bacon on paper towel and drain bacon fat leaving 1 tbsp.

Add oil to bacon fat. Add shallots and sauté until softened. Whisk vinegar with salt and pepper and simmer for 30 seconds. Pour dressing over cabbage and toss to combine. Add bacon and cheese and toss several times. Serve immediately.