Saturday, October 23, 2010

French Cabbage Salad

1/2 pound of bacon, cut into 1/2 inch long pieces
1 medium head of red cabbage, shredded
1 onion, chopped
6 cloves of garlic, minced
1/2 cup of tarragon vinegar

  1. Heat a large, deep skillet over medium high heat.
  2. When skillet is hot, add bacon and cook until evenly brown.
  3. Use slotted spoon to remove bacon to a paper towel.
  4. Add onion and garlic to bacon fat until browned.
  5. Add vinegar. Bring to a simmer, then add cabbage and bacon.
  6. Saute briefly and serve warm.
Wine pairing: Pinot Noir

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