Savoy Cabbage & Bacon Slaw w Ceres Black Rabbit Riesling

savoy cabbabe and bacon slaw

When I am preparing food for people to self serve, I think about how it'll look in 30 minutes.  This salad tastes fantastic but also holds up well on a buffet. 

The lovely sweetness of proper bacon and savoy cabbage pairs perfectly with Ceres Black Rabbit Riesling. It's a wonderful and clever match.  I'd serve this with a late-night bacon sandwich too.

Savoy Cabbage & Bacon Slaw

200 g free-range streaky bacon (we use Henderson's)

1/2 Savoy cabbage, but all the dark green outer leaves

1 teaspoon honey

1 teaspoon dijon

1 tablespoon white wine vinegar

3 tablespoons local macadamia, olive or avocado oil

Juice of 1 lemon

  • Preheat the oven to 200°C.
  • Finely chop the bacon and place crumble into a small oven-proof dish.
  • Roast for 20 minutes or until crisp and bubbling away in its own rendered fat.   Lift out with a slotted spoon and cool. Reserve the fat for adding to your next roast potatoes...
  • Finely slice the cabbage, toss under a running tap of cold water and then leave to drain in a colander while making the dressing,
  • Mix the dressing ingredients, and rub them through the savoy cabbage. Serve sprinkled with chopped bacon.

The other two recipes and wine matches in this Christmas Special are:

You could also:



Also in Recipes

Lemon, Greek Yoghurt and Olive Oil Ring Cake

An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.

 An updated old-fashioned cake for Mother's Day.  Served with a simple lemon glaze and Greek yoghurt swirled with lemon curd.



    Watermelon and Feta Salad

    A fast and bright way to say farewell to Summer days.  Scrounge the mint tips from the dried-up plants out the back, drizzle a little verjuice or squeeze over fresh lime. 
    Fish with Fennel Fern and Seeded Mustard

    Makes: Enough for each person to have 200g of fresh fish

    Notes: I tested this recipe with three commonly available NZ white fish.

    Ling which took 10 minutes plus resting 5.

    Gurnard and Tarakihi both took 7 minutes plus resting. 

    The resting gives you a bit of wriggle room but look for fillets about the same size.  With the Ling for example I folded the tail of the fillets under to make them the same width as the fatter section of the fillet.