Red Cabbage Salad with Bacon and Goat Cheese

kaylinskitchen.com
serves 8
Ingredients

•  8 pieces thick-sliced bacon
•  1 cup sliced green onions
•  10 cups chopped red cabbage (about 1 medium to large red cabbage)
•  4 T extra-virgin olive oil (or slightly less if you prefer to use some of the bacon fat in the dressing)
•  4 T red wine vinegar
•  1/4 tsp. garlic powder
•  salt and fresh-ground black pepper to taste
•  4 oz. crumbled goat cheese 

Preparation​​​

1. Cut the thick-sliced bacon into squares and then cook the bacon in a large frying pan until it's very crisp and most of the fat is cooked out.
2. While bacon cooks, slice the green onion. 
3. When bacon is crisp remove from the pan and discard the bacon fat. (You can use some of the bacon fat to replace olive oil in the dressing if you like that idea.)
4. Cut cabbage into quarters and cut away the core. Chop cabbage into bite-sized pieces.
5. Whisk together olive oil (or bacon grease), red wine vinegar, and garlic powder in the frying pan, turn heat to medium high, and cook the dressing about 15 seconds.
6. Add the cabbage all at once and cook about 3 minutes, or until the cabbage is starting to wilt but is still slightly crisp. Stir often so the cabbage gets coated with the dressing.
7. Put the wilted cabbage into a large bowl and season with salt and fresh-ground black pepper.
8. Let cabbage cool at least 5 minutes. When cabbage is cooled a bit, stir in green onions.
9. Then remove goat cheese from the fridge and crumble immediately.
10. Stir the bacon into the cabbage and then gently stir in the crumbled goat cheese.
11. Serve salad and enjoy!
12. This salad is surprisingly good when it's been in the fridge, although you might want to warm it just slightly in the microwave.

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