Monday, April 23, 2007

Warm Red Cabbage Salad with Bacon and Goat Cheese


When I was a kid, my mom used to make a type of bacon and cabbage salad that everyone in our family loved. Her salad had lots of bacon, and even used bacon grease and vinegar as the dressing. This cabbage salad is a lot healthier, but just as tasty.

Now if you're a committed South Beach Diet fan, you probably know that bacon isn't recommended for South Beach due to the large amount of saturated fat. I significantly reduced the amount of bacon here, using only six slices of pre-cooked bacon (which has only 3 grams of fat per slice.) Then I cooked the bacon until it was very crisp and drained more fat to reduce the fat content even more. The small amount of fat left delivers a lot of bacon flavor.

Many people associate Feta with the name "goat cheese" but this recipe actually uses the log-type cheese such as Chevre or Montrachet. Interestingly enough, I would have liked a firmer cheese here, and I found myself wondering how it would taste with Feta. I might try that next time.


Warm Red Cabbage Salad with Bacon and Goat Cheese
(Makes 4-6 servings, recipe slightly adapted from Vegetables Every Day.)

Ingredients:
1 small head red cabbage
6 slices bacon (For South Beach, use pre-cooked bacon, or cook bacon in microwave and blot off as much fat as possible)
3 T extra-virgin olive oil
1/2 cup diced red onion
3 T red wine vinegar or sherry vinegar
salt
fresh ground black pepper
3 oz. crumbled goat cheese (about 2/3 cup)

Instructions:
Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into thin strips and put into large bowl.

Heat a frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Drain bacon on paper towels. Pour out bacon fat, but don't wipe out frying pan.

Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook 2-3 minutes, stirring to coat cabbage with dressing. Cabbage should still be crisp.

Crumble bacon while cabbage cooks. Turn off heat and season cabbage with salt and pepper. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.



South Beach Suggestions:
This salad would be a great side dish for any phase of the South Beach Diet, keeping in mind that it should probably be a "once in a while treat" due to the saturated fat. This would taste great with Baked Swedish Meatballs or Grilled Curried Chicken Skewers with Spicy Peanut Sauce.

More Salads with Cabbage:
Kalyn's Low Carb Coleslaw
Vietnamese Cabbage Salad with Chicken and Cilantro
Oriental Cabbage Salad from Tasting Menu
Lemon Coleslaw from Everybody Loves Sandwiches
Chinese Chicken Salad from Simply Recipes
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13 comments:

  1. Hola Kalyn! I just love red cabbage...have never tried like this. Bacon and goat cheese could really dress up a veggie :)
    Have a tasty week!

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  2. Kalyn,
    I love bacon and this salad won my heart because of that. ;)

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  3. This is one for my files Kalyn. I love red cabbage and can't get enough good recipes for using it. This one's a keeper. Thanks!

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  4. My mother made a similar salad but with leaf lettuce. I loved it and I'm going to try yours with the cabbage...and the bacon! Life's short!

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  5. I see I'm not the only bacon lover out there. Not the only cabbage lover too apparently. They really are a great combo.

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  6. I can taste this just from looking at it. As Christine said, this one's a keeper.

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  7. This sounds like a great combination! Good and good for you! I will definitely give it a try!

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  8. The cabbage-bacon-feta combination sounds truly tasty, so I might try that one soon (not sure why, but cabbage/bacon seem to ask for firmer feta in my eyes, too, as opposed to creamier goat cheese).

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  9. Wow! I just finished eating this... what a fantastic recipe! I did it without the bacon because I just am not big on bacon and it was perfect! The goat cheese is soft so you really need to mix that in well...

    I will absolutely make this again and again... and what a fantastic color it i will add to your meal!

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  10. The slaw was really yummy. I served it atop mahi mahi tacos with ancho chili salsa. It provided a great texture element.

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  11. Anonymous, love the idea of using this on fish tacos. That sounds like it would be fantastic.

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  12. Nice ... I did it all different though, but that's the fun of cooking. I just poured some boiling water over my red cabbage. I made my bacon crispy in the microwave (between two sheets of kitchen paper). I didn't have any sherry vinegar, but I did have sherry and some lemon juice and I didn't have any goats cheese, but I did have some feta.... and still an awesome salad :)

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  13. Your version sounds good to me!

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