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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:

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    Why recipes from Laura? 

    • Many of you know Laura from talking through your orders over the phone. Or you already get her great emails.

      Laura came to The Wine List from her background as a food writer. Before having her 3 girls Laura published 2 cookbooks, spent 3 years writing a weekly column with the Sunday Star Times. Appeared as a regular on Good Morning TV and wrote recipes and styled food photos for numerous magazines and food companies. She trained at Leith’s School of Food and Wine in London as a chef.  Worked as a chef here and in AU, had a catering company and ran the Nestle New Zealand Test Kitchen.