Serves 4
Preparation Time: 5 Minutes
Cooking Time: 15 Minutes
6 strips slab bacon
1 head red cabbage, core removed, finely shredded in food processor, and cut into 3-inch strips
2/3 cup Spanish sherry wine vinegar
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
6 ounces Texas goat cheese, crumbled
2 tablespoons fresh chives, cut into 1-inch pieces
Cook bacon in large, heavy skillet until lightly browned. Remove bacon, crumble, and reserve. Add cabbage to hot bacon fat in skillet, and stir over high heat until cabbage is wilted, about 6 to 8 minutes. Add vinegar, salt, and pepper, and continue cooking until vinegar is reduced and flavors have blended. Season to taste, adding more vinegar, salt, and pepper if needed. Just before serving, add goat cheese and chives and toss.
From “Quick Cuisine: After the Hunt” originally featured in Domain, Fall 1988
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