Warm Red Cabbage Salad with Pecans, Bacon, and Blue Cheese

 

This warm cabbage salad combines the richness of bacon and creamy blue cheese with the crunch of toasted pecans and the vibrant flavors of balsamic vinegar. It makes for a delicious and satisfying side dish or a light main course.

Ingredients

1 small to medium red cabbage, cored, and cut into 1-inch pieces

3/4 to 1 cup chopped pecans, toasted

8 to 10 oz uncured thick-cut bacon, cut into 1/4-inch pieces

1/4 balsamic vinegar, or add more, to taste

Salt, to taste

To Serve

5 oz package of spring mix salad (Arugula, baby spinach, arugula, etc.)
6 oz package of Boar's Head creamy blue cheese

Directions

Toast the Pecans. Preheat your oven to 350°F and line a baking sheet with parchment paper. Evenly spread the chopped pecans in a single layer on the prepared baking sheet and bake for approximately 5-7 minutes, or until they become fragrant and slightly browned. It's crucial to watch closely to prevent burning. Once toasted, remove the pecans from the oven and allow them to cool on the baking sheet, where they will continue to crisp up. Set aside.

Steam Cabbage. Set up a steamer basket in a large pot with boiling water. Place the cabbage pieces in a single layer in the steamer basket. Cover the pot and steam the cabbage over medium heat for about 5-7 minutes, ensuring it becomes tender while retaining a slight crunch. Check for doneness with a fork or knife, and when ready,  transfer the steamed cabbage to a bowl filled with ice water to halt the cooking process and preserve its texture. Set aside.

Cook Bacon. In a large skillet over medium heat, cook the bacon pieces until they are almost crispy. Use a slotted spoon to transfer the cooked bacon to a plate lined with paper towels to drain excess grease. Reserve some bacon fat in the skillet for cooking the cabbage.

Sautee Cabbage. Add the steamed red cabbage in the same skillet with the bacon fat. Cook over medium heat, stirring occasionally. Add the balsamic vinegar and stir until the cabbage changes color from purple to red and shows a glazed texture. 

Combine Ingredients. Add the toasted pecans to the skillet with the cabbage and mix well and season with salt. 

Serve. Have each guest assemble the salad by adding the cabbage mixture to a bed of spring salad and top with blue cheese. 

Notes

Make ahead: To make preparation on the day easier, toast the pecans, steam the cabbage, and cook the bacon a couple of days ahead and store them in separate containers in the refrigerator.