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This recipe was featured in Five Ingredients or Fewer.
Sidney Lenz | CoServ Electric
“So, you say you don’t like cabbage? Just try this salad—even those die-hards who won't touch cabbage love it!”
1 small head red cabbage, thinly sliced
1 teaspoon salt
1 package blue cheese (8 ounces)
1 bottle red wine vinaigrette dressing (16 ounces)
1 pound bacon, fried crisp and crumbled
1. Blanch sliced cabbage in large pot of boiling, salted water. Cool blanched cabbage by immersing in a bowl of ice water, then thoroughly drain.
2. Toss cabbage with blue cheese and vinaigrette. Refrigerate 8 hours or overnight.
3. Just before serving, add bacon and toss.
Servings: 8. Serving size: 5 ounces. Per serving: 436 calories, 27.14 g protein, 30.03 g fat, 6.36 g carbohydrates, 1.19 g dietary fiber, 1,973 mg sodium, 2.82 g sugars, 81 mg cholesterol