Best 7 Warm Red Cabbage With Gorgonzola And Bacon Recipes

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A delicious and comforting recipe for "warm red cabbage with gorgonzola and bacon" awaits those with a refined palate. A dish that combines the earthy flavors of roasted red cabbage, the creamy richness of gorgonzola cheese, and the smoky, salty notes of crispy bacon. This delightful dish is sure to please both the eye and the taste buds, making it an excellent choice for a casual lunch or an elegant dinner party.

Let's cook with our recipes!

SAUTEED RED CABBAGE



Sauteed Red Cabbage image

For a quick and easy side dish, try Rachael Ray's Sauteed Red Cabbage recipe, flavored with vinegar, sugar and mustard, from 30 Minute Meals on Food Network.

Provided by Rachael Ray : Food Network

Categories     side-dish

Time 22m

Yield 4 side dish servings

Number Of Ingredients 7

2 tablespoons extra-virgin olive oil
1 small onion, sliced
1/2 red cabbage, shredded
1/3 cup white or apple cider vinegar, eyeball it
2 rounded tablespoons sugar
1 teaspoon mustard seed
Salt and pepper

Steps:

  • Heat a skillet over medium high heat. Add oil and onion and saute 2 minutes. Add cabbage and turn in pan, sauteing it until it wilts, 3 to 5 minutes. Add vinegar to the pan and turn the cabbage in it. Sprinkle sugar over the cabbage and turn again. Season with mustard seed, salt and pepper and reduce heat a bit. Let cabbage continue to cook 10 minutes or until ready to serve, stirring occasionally.

FRIED CABBAGE WITH BACON AND GARLIC



Fried Cabbage with Bacon and Garlic image

This is a family favorite that is put into every cookbook for my kids when they move out and get married. It is a beautiful dish with many colors and full of flavor. Warning, it is addictive. If you are on a diet or just looking for a vegetable in your meal, then this bacon-fried cabbage recipe will fill you up.

Provided by Topher Zenishek

Categories     Side Dish     Vegetables

Time 40m

Yield 6

Number Of Ingredients 8

1 (1 pound) package bacon, finely chopped
1 teaspoon olive oil
1 medium onion, chopped
2 cloves garlic, minced
2 pounds diced cabbage
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon red pepper flakes

Steps:

  • Place bacon in a large skillet and cook over medium-high heat, stirring occasionally, until browned and crispy, 7 to 10 minutes. Drain bacon slices on paper towels and remove most of the bacon grease from the skillet.
  • Add oil to the skillet and heat over medium heat. Add onion and garlic; cook and stir until the onion has softened and turned translucent, about 5 minutes. Add cabbage, salt, pepper, and red pepper flakes; cook and stir until cabbage is tender, 10 to 15 minutes. If you prefer softer cabbage, cover the skillet while cooking to give it some steam.
  • Crumble bacon into the skillet and mix with the cabbage until well combined.

Nutrition Facts : Calories 188.9 calories, Carbohydrate 11.4 g, Cholesterol 27.3 mg, Fat 11.4 g, Fiber 4.2 g, Protein 11.4 g, SaturatedFat 3.6 g, Sodium 795.7 mg, Sugar 5.6 g

RED CABBAGE WITH BACON



Red Cabbage With Bacon image

If you've braised, marinated or served red cabbage raw, try it steamed, then toss with bacon and a tangy sauce. We serve it with pork or chicken. This is how to cook cabbage with bacon. -Sherri Melotik, Oak Creek, Wisconsin

Provided by Taste of Home

Categories     Side Dishes

Time 25m

Yield 6 servings.

Number Of Ingredients 9

1 medium head red cabbage (about 2 pounds), shredded
8 bacon strips, chopped
1 small onion, quartered and thinly sliced
2 tablespoons all-purpose flour
1/4 cup packed brown sugar
1/2 cup water
1/4 cup cider vinegar
1 teaspoon salt
1/8 teaspoon pepper

Steps:

  • In a large saucepan, place steamer basket over 1 in. of water. Place cabbage in basket. Bring water to a boil. Reduce heat to maintain a simmer; steam, covered, just until tender, 6-8 minutes., Meanwhile, in a large skillet, cook bacon over medium heat until crisp, stirring occasionally. Remove with a slotted spoon; drain on paper towels. Discard drippings, reserving 2 tablespoons in pan., Add onion to drippings; cook and stir over medium-high heat until tender, 4-6 minutes. Stir in flour and brown sugar until blended. Gradually stir in water and vinegar. Bring to a boil, stirring constantly; cook and stir until thickened, 1-2 minutes. Stir in cabbage, bacon, salt and pepper.

Nutrition Facts : Calories 188 calories, Fat 9g fat (3g saturated fat), Cholesterol 15mg cholesterol, Sodium 635mg sodium, Carbohydrate 23g carbohydrate (15g sugars, Fiber 3g fiber), Protein 6g protein.

WARM BACON AND CABBAGE SALAD



Warm Bacon and Cabbage Salad image

From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.

Provided by COOKGIRl

Categories     Pork

Time 15m

Yield 4 serving(s)

Number Of Ingredients 12

4 slices bacon, cooked and diced (I used pepper bacon)
3 garlic cloves, finely minced
1 onion, diced small (I used red onion)
3/4 cup sherry wine (NOT cooking sherry)
1 small green cabbage, cut into 1-inch slender strips
1 small savoy cabbage, cut into 1-inch slender strips
2 tablespoons wine vinegar or 2 tablespoons white balsamic vinegar
1 -2 tablespoon extra virgin olive oil
2 teaspoons fresh lemon thyme, minced
1/2 cup chopped walnuts, toasted and coarsely chopped
salt
pepper

Steps:

  • Toast the walnuts and set aside.
  • Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
  • Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
  • Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
  • Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
  • Remove pan from heat.
  • Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
  • Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
  • Serve warm.

Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8

SWEET-SOUR RED CABBAGE WITH BACON



Sweet-Sour Red Cabbage with Bacon image

This crunchy eye-catching cooked cabbage is seasoned with a flavorful blend of vinegar, spices and bacon. Even when my mom fixes a big batch, the bowl gets emptied quickly. -Cathy Eland Hightstown, New Jersey

Provided by Taste of Home

Categories     Side Dishes

Time 55m

Yield 10 servings.

Number Of Ingredients 12

1/2 cup cider vinegar
1/4 cup sugar
1/4 cup packed brown sugar
1 medium head red cabbage, shredded (10 cups)
2 bacon strips, diced
1 medium tart apple, peeled and chopped
1/2 cup chopped onion
1/4 cup water
2 tablespoons white wine vinegar
1/2 teaspoon salt
1/4 teaspoon pepper
1/8 teaspoon ground cloves

Steps:

  • In a large bowl, stir the cider vinegar and sugars until sugars are dissolved. Add cabbage; toss to coat. Let stand for 5-10 minutes. Meanwhile, in a large skillet cook bacon over medium heat until crisp. Using a slotted spoon, remove to paper towels to drain. , In the drippings, saute apple and onion until tender. Stir in water and cabbage mixture. Bring to a boil. Reduce heat; cover and simmer for 30-35 minutes. , Stir in the remaining ingredients. Simmer, uncovered, for 5 minutes or until tender. Sprinkle with reserved bacon just before serving.

Nutrition Facts : Calories 96 calories, Fat 3g fat (1g saturated fat), Cholesterol 3mg cholesterol, Sodium 161mg sodium, Carbohydrate 18g carbohydrate (16g sugars, Fiber 2g fiber), Protein 1g protein.

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE



Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese image

Categories     Salad     Chicken     Blue Cheese     Walnut     Fall     Cabbage     Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 13

2 large garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
3 cups thinly sliced red cabbage
2 1/2 cups shredded cooked chicken
1 small fennel bulb, thinly sliced
1 head radicchio, thinly sliced
1 small red onion, thinly sliced
1 cup coarsely chopped toasted walnuts
1 small carrot, peeled, cut into matchstick-size pieces
1 pear, peeled, cored, cut into 16 slices
1 cup crumbled Gorgonzola cheese (about 4 ounces)

Steps:

  • Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
  • Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.

WARM RED CABBAGE WITH GORGONZOLA AND BACON



WARM RED CABBAGE WITH GORGONZOLA AND BACON image

Categories     Leafy Green     Side     Sauté     Winter

Yield 6-8

Number Of Ingredients 8

1 pound thick cut smoked bacon (I use Nueske's)
1/3 cup extra virgin olive oil (I use a fruity Spanish one)
1/3 cup red wine vinegar (I like Heinz)
2 tablespoons clover honey, warmed
1 teaspoon finely chopped garlic
1/2 teaspoon each coarse sea salt and freshly ground black pepper
8 cups finely shredded red cabbage (you'll need a good sized head)
5 ounces crumbled Gorgonzola cheese (not dolce)

Steps:

  • 1. In a large sauté pan, brown and crisp bacon. Drain on paper towels. Roughly chop bacon and set aside. Pour off ¼ cup bacon fat and whisk together with the olive oil, vinegar, honey, garlic, salt and pepper. Adjust seasoning to your taste. 2. Save remaining bacon fat for another use. Clean the sauté pan. Pour the dressing into the pan and heat over medium high heat to warm. Add cabbage. Stir ad toss until just warmed through. Add bacon and toss to combine. Put all into a warmed serving dish and top with the crumbled gorgonzola.

Tips:

  • Be sure to select a firm and crisp head of cabbage for this recipe.
  • Cut the cabbage into thin slices to ensure even cooking.
  • Sauté the cabbage over medium heat until it is tender but still has a slight crunch.
  • Use a combination of bacon and olive oil to add flavor to the cabbage.
  • Don't skimp on the Gorgonzola cheese; it adds a rich and creamy flavor to the dish.
  • If you don't have Gorgonzola cheese on hand, you can use another type of blue cheese, such as Roquefort or Stilton.
  • Serve the cabbage immediately after cooking to enjoy it at its best.

Conclusion:

This warm red cabbage with Gorgonzola and bacon is a delicious and easy-to-make side dish. It is perfect for a weeknight meal or a special occasion. The cabbage is tender and flavorful, the bacon adds a smoky flavor, and the Gorgonzola cheese adds a rich and creamy texture. This dish is sure to please everyone at the table.

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