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Warm Cabbage Salad with Bacon and Roquefort

A warm salad of green and red cabbage tossed with bacon, cream, mustard, and Roquefort cheese.

From the Recipes Wiki (Fandom) · 11 ingredients
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Why it works: Shallot and mustard match in chemistry and in kitchens. They rank in the top 1% of all ingredient pairs, and cooks put them together in 859 recipes. Both carry eucalyptol, which smells eucalyptus, herbal. The science ↓

Warm Cabbage Salad with Bacon and Roquefort

Ingredients

Directions

Cook the bacon and dressing

  1. Cook bacon in a skillet over moderate heat, seasoning with ground pepper, until crisp.

  2. Drain bacon and remove excess oil by placing it on absorbent paper.

  3. In a saucepan, combine wine and shallots; simmer until reduced to a thick syrup.

  4. Whisk in cream, mustard, salt, and pepper; continue to simmer until thickened.

Cook the cabbage

  1. Cook green cabbage for 2 minutes over moderately high heat in the bacon skillet.

  2. Transfer cooked green cabbage to a bowl.

  3. Cook red cabbage in the same skillet for 2 minutes.

  4. Add green cabbage and vinegar to the skillet; stir and cook for 1 minute.

  5. Stir in the cream mixture and cook until the cabbage is crisp‑tender.

Serve

  1. Serve the salad topped with bacon and crumbled Roquefort.

Nutrition, whole recipe (rough)

215Calories
9 gProtein
10 gFat
21 gCarbs
What these numbers assume: 10 portions
IngredientPortion assumedkcal
Broccoli1 cup chopped (156g)55
Cream1 tbsp (15ml) heavy51
Bacon1 slice cooked (8g)43
Wine2 tbsp cooking wine (30ml)25
Green Cabbage1 cup shredded (89g)22
Shallot1 tbsp minced (10g)7
Black Pepper1 tsp ground (2.3g)6
Mustard1 tsp (5g) yellow3
Vinegar1 tbsp (15ml) distilled3
Salt1 tsp (6g)0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

Recipe from the Recipes Wiki (Fandom).

Steps grouped into stages for easier reading; the method is the source's own.

Explore the science

The flavor team

The pairs that carry this dish. Each one is judged two ways: how much their aromas overlap, and how often cooks already put them together.

  1. Shallot + mustardtop 1% of all pairs
    Smell alikestrong
    Cooked together859 recipes

    Shared aroma: eucalyptol (eucalyptus, herbal).

  2. Mustard + cabbagetop 3% of all pairs
    Smell alikestrong
    Cooked together1,645 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  3. Pepper + cabbagetop 5% of all pairs
    Smell alikemoderate
    Cooked together4,081 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

  4. Mustard + vinegartop 7% of all pairs
    Smell alikemoderate
    Cooked together14,067 recipes

    Shared aroma: isobutyraldehyde (malty, green).

  5. Pepper + mustardtop 9% of all pairs
    Smell alikemoderate
    Cooked together15,430 recipes

    Shared aroma: 2-isopropyl-3-methoxypyrazine (earthy, pea).

Ranks compare each pair with 20,000 random ingredient pairs on CompKitchen. How we score pairs

What each ingredient does

Bacon
Adds smoky, salty fat and crisp pieces that contrast with the tender cabbage.
Heavy cream
Forms a thickened, rich sauce that coats the cabbage.
Roquefort
Adds sharp, salty flavour that balances the rich cream and sweet cabbage.
Green cabbage
Provides the bulk of the salad and softens slightly when cooked in bacon fat.
Red cabbage
Adds colour and a mild, slightly sweet body to the salad.
Dry white wine
Reduced with shallot to a syrup, adding acidity and depth to the dressing.

The step that matters

Simmering the cream mixture until thickened. Cream thickens as it reduces, but over-boiling can cause it to separate or become grainy, so it should be kept at a gentle simmer and watched closely.

Swap the cabbage

How well each one fits the dish's main ingredients (pepper, white wine, shallot, cream, mustard, vinegar):

  1. Horseradishfits better
  2. Chivefits better
  3. Lettucefits better
  4. Cabbagethe original

Fit is the average pairing score against pepper, white wine, shallot, cream, mustard, vinegar. Candidates are from the same food group and used in at least 100 recipes.

“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.

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