Down to the Bottom of the Root Cellar!

We're down to the last of what we've been saving from last fall's harvest. A couple purple top turnips have started to sprout and the cabbages and carrots have seen better days - well every day has been better for them than today. That is until I decided to add a killer slaw to tomorrow's class (Winter Favorites - USA Edition). We'll be slicing this up to serve with our balsamic sticky baby back ribs tomorrow morning! -IK

Hot bacon dressing makes everything better. Here, it helps cook the cabbage just so, taking away the raw edge. This dish is an easy way to use up a head of cabbage, and it complements almost any entree.

1 2-lb. head of red cabbage
2 large carrots
1 jalapeno
1/4 lb. bacon, chopped
3 Tbsp. apple cider vinegar
2 Tbsp. extra-virgin olive oil
Kosher salt and freshly ground black pepper

Quarter cabbage and slice crosswise, as thinly as possible, with a chef’s knife. Peel carrots and cut into thin matchsticks. Thinly slice jalapeno. Combine vegetables in a large bowl.

Cook bacon in a heavy skillet over medium heat until browned and crisp, about 7 minutes. Transfer bacon to paper towels to cool. Add vinegar, oil, 1 tsp. salt, and 1/2 tsp. pepper to skillet and stir with a wooden spoon to blend, scraping up any browned bits.

Pour dressing over vegetables in bowl and toss to coat. Crumble reserved bacon and sprinkle over; toss to combine. Season to taste with salt and pepper.

Ian KnauerComment