Monday, November 18 2013, 08:02 AM MST
Warm Sweet Potato, Red Cabbage, and Feta Salad
As Aired on November 7, 2013
Recipe Courtesy Chef Victoria Topham, Petite Feast
3 slices thick cut bacon, cut into 1/4" pieces
4 cups red cabbage, cut into 1/2" pieces
1/4 cups sherry vinegar
6 cups sweet potato, washed, peeled and cut into 1/4" cubes (about 3 large)
1 cup onion, sliced thin
1/4 cup low sodium chicken stock
1/2 cup Feta cheese, crumbled
1/2 cup Italian parsley, coarsely chopped
Salt and freshly ground black pepper
1. Heat a large non-stick skillet over medium high heat. Add bacon and cook until crisp. Transfer bacon to a paper towel lined plate to drain. Set aside.
2. Pour off all but 1 T bacon fat from skillet and reserve. Saute red cabbage over medium heat until slightly wilted but still crisp. Add 2 T vinegar, salt and pepper and continue cooking, stirring occasionally, until vinegar has reduced slightly. Transfer cabbage to another plate. Set aside.
3. In same skillet, add the reserved bacon fat and heat over medium heat. Add sweet potatoes and onions and saut until golden and lightly browned. Add C stock and remaining vinegar. Cook until sweet potatoes are cooked through, about 5 minutes. Off the heat add cooked bacon and crumbled Feta.
4. Place in serving bowl and top with red cabbage and chopped parsley.
(Copyright 2013 - Sinclair Broadcasting Group)