This recipe is an oldie but a goodie! I enjoyed a delicious 5 course meal at Mission Hill Winery and this was one of the recipes. It was just as good when I made it at home! So divine served with fish! I served mine with Salmon.
1 Tbsp Butter
4 strips bacon, diced
1/2 cup thinly sliced leeks (white and light green only)
4 cups thinly sliced cabbage (I had none so used my bagged slaw mix, now that Epicure carries a fantastic mandolin, it's been YEARS since I bought bagged slaw)
1 cup cream
1/4 cup grated Parmesan
Cook bacon in butter until crispy. Saute shallots and cabbage in the buttery bacon until nearly soft. Add in cream and simmer until it reduces and thickens up. Stir in Parmesan and let stand a few minutes before serving.