Warm Red Cabbage with Gorgonzola and Bacon
I brought this dish to a neighbor's Thanksgiving dinner a few years ago. It's a crunchy, tart, and autumnal counterpoint to the richness of the traditional Thanksgiving feast. Since then, we've discovered how well it accompanies pork chops and roasts -- and not bad as a main dish for Sunday night supper!
I brought this dish to a neighbor's Thanksgiving dinner a few years ago. It's a crunchy, tart, and autumnal counterpoint to the richness of the traditional Thanksgiving feast. Since then, we've discovered how well it accompanies pork chops and roasts -- and not bad as a main dish for Sunday night supper!
- 1 teaspoon finely chopped garlic
- 1 pound thick-cut smoked bacon (i use nueske’s)
- 1/3 cup extra-virgin olive oil (i use a fruity spanish on
- 1/3 cup red wine vinegar (i like heinz)
- 2 tablespoons clover honey warmed
- 1/2 teaspoon each coarse sea salt and freshly ground black pep
- 8 cups finely shredded red cabbage (you’ll need a good-s
- 5 ounces crumbled gorgonzola cheese (not dolce)
- Carbohydrate 3.84533333008268 g
- Cholesterol 0 mg
- Fat 0 g
- Fiber 0.0093333334645209 g
- Protein 0.0139999999881651 g
- Saturated Fat 0 g
- Serving Size 1 1 Serving (104g)
- Sodium 0.186666666508868 mg
- Sugar 3.83599999661816 g
- Trans Fat 0 g
- Calories 14 calories
Step-by-step
- In a large sauté pan, brown and crisp bacon.
- Drain on paper towels.
- Roughly chop bacon and set aside.
- Pour off 1/4 cup bacon fat and whisk together with the olive oil, vinegar, honey, garlic, salt, and pepper.
- Adjust seasoning to your taste.
- Save remaining bacon fat for another use.
- Clean the sauté pan.
- Pour the dressing into the pan and heat over medium-high heat.
- Add cabbage.
- Stir and toss until just warmed through.
- Add bacon and toss to combine.
- Put everything into a warmed serving dish and top with the crumbled gorgonzola.
Warm Red Cabbage with Gorgonzola and Bacon: A Thanksgiving Surprise (and so much more!)
This recipe started as a contribution to a Thanksgiving feast, a vibrant splash of color and flavor amidst the traditional turkey and stuffing. But what began as a seasonal side dish quickly evolved into a versatile culinary chameleon. The initial reaction was overwhelmingly positive; the crisp texture of the red cabbage, the sharp tang of the vinegar, and the creamy, pungent bite of the gorgonzola created a symphony of tastes that beautifully complemented the richer elements of the Thanksgiving spread. The slightly sweet honey balanced the acidity, while the smoky bacon added a satisfying richness and textural contrast.
Since that first Thanksgiving, this Warm Red Cabbage with Gorgonzola and Bacon has become a staple in my kitchen, transcending its holiday origins. It pairs surprisingly well with pork chops, adding a sophisticated counterpoint to the savory meat. I've served it alongside roasted chicken, its tartness cutting through the richness of the poultry. And, dare I say, it even stands beautifully on its own as a light yet satisfying main course for a weeknight dinner. It’s that versatile.
The beauty of this recipe lies not only in its deliciousness but also in its simplicity. The ingredients are readily available, and the preparation is straightforward, even for a busy weeknight. The process involves a quick sauté of the bacon, the creation of a simple yet flavorful dressing, and a gentle warming of the shredded red cabbage. The crumbled gorgonzola, added at the end, elevates the dish with its luxurious creaminess and unique taste. It's a dish that tastes far more complex and sophisticated than the effort required to make it.
The magic of this recipe lies in the balance. The sweetness of the honey, the sharpness of the vinegar, the saltiness of the bacon, and the piquant tang of the gorgonzola all work together in perfect harmony. The crunchy red cabbage adds a pleasing textural element, contrasting beautifully with the creamy cheese and crisp bacon. It’s a dish that’s both comforting and exciting, a perfect example of how simple ingredients can combine to create something truly special.
I've experimented with different types of bacon, from the classic smoked variety to peppered bacon, and each offers a unique flavor profile. Similarly, the choice of olive oil can subtly influence the overall taste. I often use a fruity Spanish olive oil, but any good quality extra virgin olive oil will work well. And, let's not forget the gorgonzola. Ensure you choose a good quality gorgonzola that's not overly sweet, as this will affect the balance of flavors. I find that the sharper varieties complement the dish the best.
Over the years, this recipe has become more than just a dish; it’s a conversation starter, a crowd-pleaser, and a testament to the power of simple, well-balanced flavors. It’s a reminder that sometimes the most memorable meals are the ones that are both delicious and easy to create. Whether it's a Thanksgiving feast or a simple weeknight dinner, this Warm Red Cabbage with Gorgonzola and Bacon is guaranteed to impress. Try it; you won't regret it!
Beyond its culinary versatility, this recipe offers a lovely opportunity for creative exploration. Don’t be afraid to experiment with different types of vinegar or honey to find your perfect flavor combination. Consider adding toasted walnuts or pecans for extra crunch. The possibilities are truly endless.
This Warm Red Cabbage with Gorgonzola and Bacon isn't just a recipe; it's a story. It's a story of unexpected culinary successes, of simple ingredients transforming into something extraordinary, and of a dish that has brought joy and deliciousness to my table time and time again. It's a dish that I hope will become a part of your culinary repertoire, a cherished addition to your collection of favorite recipes. Share it with friends and family; let its simple elegance and vibrant flavor impress them as it has impressed me.
