Farm Report

Cabbage Salad with Bacon and Roquefort

Makes 4 servings


  • 4 oz. thick-sliced bacon, cut crosswise into 3/4-inch pieces
  • Freshly ground black pepper
  • 1/4 C dry white wine
  • 1 small shallot, finely minced
  • 1/4 C plus 2 tablespoons heavy cream
  • 1 tsp. Dijon-style mustard
  • Salt
  • 3 C finely sliced green cabbage
  • 3 C finely sliced red cabbage
  • 1 T white wine vinegar
  • 1/2 C crumbled Roquefort


  1. In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp. Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat. In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup.
  2. Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly. Heat the skillet with the bacon drippings over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt, about 1 to 2 minutes.
  3. Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner. Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute. Stir in the cream mixture and cook, stirring, until cabbage is crisp-tender.
  4. Serve the cabbage warm topped with the crumbled Roquefort and bacon.


View Disclaimer

In no event shall Bristol Farms, its affiliates and its third party providers be liable to you or any third parties for any illness or damages of any kind, direct or indirect, arising out of, or in any way connected with, your use of the information or recipes provided on, or accessed through, this website. Service provider, its affiliates and its third party providers disclaim any liability, loss or obligation in connection with the content provided on this website. This website, and the recipes and information on this website, are provided strictly "as is" and without warranty of any kind, and should not be construed in any way as medical advice or instruction. Consult the appropriate health professionals before using any of the recipes or information on this website.