Warm Cabbage Salad With Bacon And Goat Cheese

niksnacksonline.com
serves 4
​Ingredients

• 4 slices bacon, cut into 1/2-inch wide pieces
• 2 teaspoons chopped green onion
• 1 pound green cabbage, cored, cut crosswise into 1/4-inch wide shreds (about 8 cups)
• 1 to 2 tablespoons coconut oil or peanut oil
• 1/4 cup water
• 2 teaspoons tamari
• 1/4 teaspoon onion powder
• 1/4 teaspoon garlic salt
• 1/8 teaspoon freshly ground pepper
• 1 Tablespoon rice wine vinegar
• 2 Tablespoons goat cheese

Preparation​​​

1. Spread the bacon pieces in an even layer in a cold 14-inch flat-bottomed wok or 12-inch cast-iron skillet. Cook over medium heat undisturbed 1 minute, or until bacon begins to release its fat.
2. Using a metal spatula, stir-fry or sauté on medium heat 2 minutes or until the bacon begins to brown and more fat has been released.
3. Add the green onion and stir-fry/sauté 10 seconds or until onion is fragrant. Add the cabbage and stir-fry 2 minutes or until the cabbage just begins to wilt.
4. Add 1 to 2 tablespoons oil. Swirl in water, cover wok and cook 30 seconds. Uncover, add tamari, sprinkle on the onion powder, garlic salt and pepper and stir-fry 1 minute more or until cabbage is crisp-tender. Add rice vinegar and stir. Crumble the goat cheese over each serving. Serve.

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