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Author from food52.com

Ingredients

  • 1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
  • 8 thick slices bacon, cut into 1/ 4-inch lardons
  • 1 tablespoon flour
  • 2 tablespoons red wine or cider vinegar
  • 1/2 cup plus 2 tablespoons water
  • 3/4 teaspoon salt
  • 1 egg, lightly beaten

Instructions

  1. Place the cabbage in a large mixing bowl. Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.

  2. Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute. Stir in the vinegar and water and bring to a boil. Season with the salt. Gradually – and slowly! – whisk this mixture into the egg.

  3. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix. Add more dressing as desired.