by kirra » Wed Jun 10, 2009 11:53 pm
Emince de Choux Verts aux Lardons Chauds
Hot Cabbage & Bacon Salad
This is such a simple and deliscious dish. This is a great first course, or a nice part of a light meal that could include a cheese tray, fresh homemade bread and a great wine. Do use the best quality slab bacon or side pork and red wine vinegar you can find. Great with alot of freshly ground pepper.
Ingredients:
1/2 medium cabbage
Salt & freshly ground black pepper, to taste
6 ounces slab bacon or side pork, rind removed, cut into bite sized cubes
1/2 cup best quality red wine vinegar
Preparation:
Cut the cabbage by hand into thin (1/8-inch) slivers. Do not use a food processor or the cabbag is likely to be too fine nad will release too much liquid. Place in a large salad bowl and sprinkle lightly with salt and pepper.
In a large skillet, cook the bacon over medium-high heat, stirring frequently. Cook until very crisp. Leaving the bacon and the rendered fat in the pan, deglaze it with the red wine vinegar, stirring constantly. There will be a lot of smoke, but don't be concerned.
Add the cabbage, stir, then reduce the heat to low. Cover the pan to allow the cabbage to sweat a bit, and to allow the flavors to blend. Let sit for about 5 minutes, stir, then taste for seasoning. The cabbage should be just slightly wilted, but still crisp. Serve immediately. Yield: 4 to 6 servings.
[b][size=150]Emince de Choux Verts aux Lardons Chauds[/size][/b]
Hot Cabbage & Bacon Salad
This is such a simple and deliscious dish. This is a great first course, or a nice part of a light meal that could include a cheese tray, fresh homemade bread and a great wine. Do use the best quality slab bacon or side pork and red wine vinegar you can find. Great with alot of freshly ground pepper.
[b]
Ingredients:[/b]
1/2 medium cabbage
Salt & freshly ground black pepper, to taste
6 ounces slab bacon or side pork, rind removed, cut into bite sized cubes
1/2 cup best quality red wine vinegar
[b]
Preparation:[/b]
Cut the cabbage by hand into thin (1/8-inch) slivers. Do not use a food processor or the cabbag is likely to be too fine nad will release too much liquid. Place in a large salad bowl and sprinkle lightly with salt and pepper.
In a large skillet, cook the bacon over medium-high heat, stirring frequently. Cook until very crisp. Leaving the bacon and the rendered fat in the pan, deglaze it with the red wine vinegar, stirring constantly. There will be a lot of smoke, but don't be concerned.
Add the cabbage, stir, then reduce the heat to low. Cover the pan to allow the cabbage to sweat a bit, and to allow the flavors to blend. Let sit for about 5 minutes, stir, then taste for seasoning. The cabbage should be just slightly wilted, but still crisp. Serve immediately. Yield: 4 to 6 servings.