I am excited to announce that this recipe for Warm Napa Cabbage Salad is made with 100% local ingredients. The cabbage and apple came in my CSA this week. I picked up the dressing and walnuts at Strites’ Orchard as well. The bacon once again comes from Anschuetz Farm in Gettysburg. I really wanted to top this salad with Camelot Valley goat cheese, but Strites’ was all out.
One thing that requires attention in this recipe is heating the cabbage. It does not take long for the cabbage to heat throughout. Be sure not to overcook it or it will wilt and become too soft. If there is too much bacon grease in the pan after cooking it, drain a little of it out before adding the cabbage.
You can even toast the walnuts ahead of time and store them in an airtight container at room temperature.
This salad makes a quick lunch during these cold fall days. If company is coming over, you could add chicken and serve it as a simple, yet elegant, meal.
Warm Napa Cabbage Salad
- 1 head Napa cabbage, chopped
- 8 slices bacon
- 1 apple, sliced
- 1 cup walnuts
- ½ cup goat cheese, crumbled (optional)
- Strites’ Orchard Vidalia Onion Honey Mustard dressing
- Preheat oven to 375 and line a pan with parchment paper. Spread the walnuts on the pan and bake 5 minutes.
- Cook the bacon in a pan over medium heat until it is crispy. Crumble and set aside. Add the cabbage to the pan and stir until it is heated throughout.
- In a large bowl, combine the cabbage, bacon, apples, and walnuts. Top with the honey mustard dressing.