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Warm Cabbage Salad with Bacon and Blue Cheese Recipe

Warm Cabbage Salad with Bacon and Blue Cheese Recipe

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Warm Cabbage Salad with Bacon and Blue Cheese

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Ingredients

Count

Nutrition

157

Calories

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Ingredients:

Serving

3 bacon slices
1 tbsp peeled chopped shallot (about 1 small)
2 cups apple cider
1/4 tsp salt
1/4 tsp black pepper
1 1/2 oz roquefort or other blue cheese, crumbled (about 1/3 cup)
8 cups shredded cabbage
1/2 cup diced red bell pepper

Directions:

Cook bacon in a Dutch oven over medium-high heat until crisp. Remove bacon from pan, reserving 1 teaspoon drippings in pan. Crumble bacon; set aside.
Heat bacon drippings over medium-high heat. Add shallot, and sauté 1 minute. Remove from heat.
Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup (about 15 minutes). Remove from heat. Add shallot mixture, salt, and pepper. Place cider mixture and cheese in a blender or small food processor; process until smooth.
Combine cabbage and bell pepper in a large bowl; drizzle cider mixture over cabbage mixture, tossing well to coat. Top with crumbled bacon. Serve immediately.

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Nutrition Facts

Per Serving Per 100 g

Amount Per 1 Serving
Calories	157.32 Kcal (659 kJ)
Calories from fat	70.2 Kcal
		% Daily Value*
Total Fat	7.8g	12%
Cholesterol	15.62mg	5%
Sodium	338.96mg	14%
Potassium	344.3mg	7%
Total Carbs	18.18g	6%
Sugars	13g	52%
Dietary Fiber	3.37g	13%
Protein	4.67g	9%
Vitamin C	52mg	87%
Vitamin A	0.4mg	13%
Iron	6.9mg	38%
Calcium	98.4mg	10%

Amount Per 100 g
Calories	69.91 Kcal (293 kJ)
Calories from fat	31.2 Kcal
		% Daily Value*
Total Fat	3.47g	12%
Cholesterol	6.94mg	5%
Sodium	150.64mg	14%
Potassium	153.01mg	7%
Total Carbs	8.08g	6%
Sugars	5.78g	52%
Dietary Fiber	1.5g	13%
Protein	2.08g	9%
Vitamin C	23.1mg	87%
Vitamin A	0.2mg	13%
Iron	3.1mg	38%
Calcium	43.7mg	10%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

salty
savory
bitter
sweet

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