Sam the Cooking Guy

Bookmark and Share

send to friend | print Warm Cabbage Salad

Serves 4

Bacon, mushrooms, blue cheese and that cool looking Napa cabbage you've never known what to do with. In fact, you could make a meal around this I think. Ok, I don't think - I know. I've had it by itself and it's terrific. And how come people don't say 'terrific' all that often anymore? By the way my friend Dave says NOT to use a vinaigrette (which apparently blows).


  • 1/3-1/2 cup any kind of a honey dijon dressing
  • 1/2 head of Napa cabbage (not the core end) finely shredded - about 6 cups
  • 1-2 ounce pack 'ready bacon', sliced thin across the strips
  • 8 ounces white mushrooms, sliced
  • 4 ounces crumbled blue cheese


  1. Place cabbage in a large bowl with cheese on top
  2. Saute mushrooms in about a tablespoon of olive oil until quite soft - add bacon Cook both about 3 more minutes until bacon just begins to get a little crispy
  3. Add dressing to pan, being careful as it'll splatter a bit - and heat through
  4. Pour mushrooom, bacon dressing on the cabbage and mix well
  5. Season with salt, pepper and serve