This salad is great with game birds or pork–it has that agrodolce quality that makes it well-suited to cut through fatty flavors.  Simple to make and toss together at the last moment.  Different, however, from my red cabbage and green apple slaw.  Here, the cabbage is sliced thinner and heated briefly with bacon and a few other ingredients.

Simply remove the core from the cabbage and slice with a mandoline slicer, for even, thinly shredded cabbage.  Have some slab bacon cut into 1/2″ lardons and you’re ready to assemble.

Warm Red Cabbage and Bacon Salad

serves 4

1 head of red cabbage, cored and  shredded on a mandoline slicer

2 tbls olive oil

1/2 cup slab bacon cubes

3 tbls cider vinegar

1 tsp agave

salt and pepper to taste

In a broad skillet, heat the bacon cubes and olive oil on low heat to render the fat from the bacon (about 5 minutes).  When ready to serve, turn heat to high and add vinegar and agave.  Toss in cabbage and saute for a minute or so, just to slightly wilt.  Taste and add salt and pepper.