Warm Red Cabbage With Gorgonzola And Bacon Recipes

Steps:

• In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

Steps:

• Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
• Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

Steps:

• Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
• Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.

Steps:

• 1. In a large sauté pan, brown and crisp bacon. Drain on paper towels. Roughly chop bacon and set aside. Pour off ¼ cup bacon fat and whisk together with the olive oil, vinegar, honey, garlic, salt and pepper. Adjust seasoning to your taste. 2. Save remaining bacon fat for another use. Clean the sauté pan. Pour the dressing into the pan and heat over medium high heat to warm. Add cabbage. Stir ad toss until just warmed through. Add bacon and toss to combine. Put all into a warmed serving dish and top with the crumbled gorgonzola.

Steps:

• In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.