Red Cabbage with Walnuts and Feta

Photo by Craig Lee

from the San Francisco Chronicle

submitted by Anne Halsted

serves 6

1 pound red cabbage, about half a regular head

4 ounces bacon

Kosher salt and black pepper

1 to 2 tablespoons red wine vinegar, to taste

3 to 4 tablespoons water, as needed

2 to 3 tablespoons soft goat cheese, to taste

1½ to 2 ounces (about ½ cup) coarsely chopped toasted walnuts

Crumbled feta cheese, to garnish

Chopped parsley, to garnish (optional)

Remove and discard the core, then thinly shred the cabbage, rinse and shake dry. Set aside.

Cut the bacon ¼ inch wide crosswise. Cook the bacon in a large nonreactive skillet until crisp, then remove and drain on paper towels. Discard all but about 1 to 2 tablespoons of the bacon fat from the skillet.

With the skillet over medium heat, add the cabbage, and salt and pepper to taste. Cover and cook until the cabbage wilts, about 5 to 7 minutes, tossing and stirring with tongs. Add red wine vinegar to taste. Cover and continue cooking the cabbage until it is tender, about 5 to 10 minutes more, adding water for moisture.

Stir in the goat cheese until it melts and combines with the cabbage; the cabbage will continue to cook until it becomes fully tender.

Reserve a tablespoon of walnuts and add the remainder to the skillet along with the reserved bacon. Toss to combine. Taste and adjust seasoning; add more water if needed for desired consistency.

Divide the cabbage between plates; top with the reserved walnuts, feta, and parsley, if using.

Follow the recipe carefully and you will enjoy. Can be served with a roast chicken alongside. Or shred or chop the chicken and incorporate it into the cabbage.