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Helen Getz's napa cabbage with hot bacon dressing

Servings:
4 to 6 servings
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Ingredients

  • 1 napa cabbage, halved lengthwise and thinly sliced (you
  • 8 thick slices bacon, cut into 1/4-inch lardons
  • 1 tablespoon flour
  • 2 tablespoon red wine or cider vinegar
  • 1/2 cup plus 2 tablespoons water
  • 3/4 teaspoon salt
  • 1 teaspoon egg, lightly beaten

Preparation

Baking Directions:

Note: This recipe is a tribute to Amanda Hesser's grandmother, Helen Getz.

Place the cabbage in a large mixing bowl.

Add the bacon to a medium saute pan and set over medium heat.

Render the bacon fat and brown the bacon, adjusting the heat as needed.

Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don't measure) from the pan.

Set the pan over medium-low heat.

Add the flour and stir until smooth.

Cook for 1 minute.

Stir in the vinegar and water and bring to a boil.

Season with the salt.

Gradually — and slowly! — whisk this mixture into the egg.

Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.

Add more dressing as desired (I like a fair amount).

Serve with grilled pork chops, roasted potatoes and beer.