Red Cabbage And Bacon Salad With Blue Cheese Recipes

RED CABBAGE SALAD

Steps:

• Cook the bacon in a frying pan until crispy. You shouldn't need any oil as the fat will run from the bacon.
• Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 - 5 minutes, tossing the cabbage through the vinegar.
• Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
• Toss in the blue cheese to serve.

CREAMY PASTA WITH BACON AND RED CABBAGE

Steps:

• Cook the pasta in a large pot of well-salted boiling water (2 heaping tablespoons kosher salt to about 7 quarts water) according to package instructions until it's just short of al dente. Reserve 1 cup pasta water, and drain.
• Meanwhile, heat the olive oil over medium heat in a 12-inch skillet, preferably with sides. Add the bacon and cook until crisp, about 5 to 6 minutes, then remove with a slotted spoon and set aside on a plate lined with paper towels.
• Add the onion to the pan, toss to coat in the rendered bacon fat and cook until translucent, about 1 to 2 minutes. Add the cabbage, toss to combine and cook until the cabbage is tender but maintains its vibrant color, about 3 to 5 minutes more. Season with salt and pepper.
• Turn the heat to low and add the pasta to the skillet along with the bacon, heavy cream and grated cheese tossing to coat until the pasta is glossy with sauce and it thickens slightly, about 1 to 2 minutes. If you want the pasta saucier, add in 1/4 to 1 cup pasta water and toss until the desired consistency is reached. Top with the mixed herbs and pass grated cheese at the table, if desired.

NAPA CABBAGE SALAD WITH BLUE CHEESE

Steps:

• Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
• Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE

Steps:

• Cook bacon in a Dutch oven over medium-heat; until crisp.
• Remove bacon from pan; reserving 1 teaspoon drippings in pan.
• Crumble bacon; set aside.
• Heat bacon drippings over medium-high heat.
• Add shallot and saute 1 minute.
• Remove from heat.
• Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
• Add shallot mixture, salt and pepper.
• Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
• Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
• Top with crumbled bacon.
• Serve immediately.

RED CABBAGE AND BACON SALAD WITH BLUE CHEESE

Steps:

• Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl.
• Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated.
• Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl.
• Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color.
• Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips.
• Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes.
• Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together.
• Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved
• bacon in the center.
• Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.

BLUE CHEESE AND BACON POTATO SALAD

Steps:

• Fill a large bowl with iced water. Line a baking sheet with a dish towel.
• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 18 to 20 minutes. Add green beans to the boiling water; blanch for just 1 minute. Drain potatoes and green beans; transfer to bowl of iced water to stop cooking process, about 5 minutes. Remove from iced water with a slotted spoon and place on prepared baking sheet to dry. Cut potatoes into quarters.
• Place the bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cool bacon slices on paper towels; crumble.
• Whisk vinegar, olive oil, mayonnaise, and mustard together in a large bowl. Season with salt and black pepper. Add potatoes and green beans; stir to coat. Top with bacon, blue cheese, and green onions; stir once to incorporate.

WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON

Steps:

• Preheat oven to 350°F..
• In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
• In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
• In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
• Divide salad among 6 plates and sprinkle with bacon.