Cooking Secrets California/Kathleen Devanna Fish 2000

Warm Cabbage Salad with Duck Fat
Servings Preparation Time Cooking Time Calories % from Fat Fat Sodium Carbohydrates Protein Cholesterol
4 20 minutes N/A N/A N/A N/A N/A N/A N/A N/A


INGREDIENTS:
1 red cabbage 8 slices bacon or pancetta 8 slices white bread, preferably baguette or country bread
1/2 cup walnut halves 1 garlic clove, peeled, cut in half 2 Tbsps red wine vinegar or fresh lemon juice
salt and freshly ground pepper 1/4 cup rendered duck fat 4 one-ounce round fresh white goat cheese
1 Tbsp fresh parsley, chopped



1 Cut the cabbage in half through the root end. Cut out the core from each half. Turn the halves cut side down and slice crosswise into 1/8" pieces.
2 Lay the bacon out flat on a rack and bake or grill until crisp. When cool enough to handle, cut into 1" lengths. Keep warm.
3 Bake the bread crouton slices and walnuts on a sheet pan for 10 minutes. When the bread is cool enough to handle, rub with the garlic. Keep the croutons warm and let the walnuts cool.
4 Put the cabbage in a bowl. Add the vinegar or lemon juice and the salt and pepper and toss the cabbage thoroughly.
5 Heat the duck fat in a pan and put the cabbage in it. Toss quickly but thoroughly for 30 seconds. Add the bacon and walnuts and toss again for 1 minute.
6 Serve immediately on warm plates. Put the cheese in the center of the cabbage, sprinkle with the parsley and put the croutons on the plate.

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