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.