Recipes Sautéed Red Cabbage with Bacon 3.0 (2) 1 Review It would be obvious to serve this vibrant cabbage dish with pork — chops, shoulders, and loin would all be tasty. But a nice roasted fillet of cod or halibut could be equally delicious and satisfying. By Kate Winslow Kate Winslow Kate Winslow is a freelance recipe developer and food editor based in New Jersey. She is a former editor at Gourmet magazine. Kate has co-authored two cookbooks, Coming Home to Sicily: Seasonal Harvests and Cooking from Case Vecchie (2012) and Onions Etcetera: The Essential Allium Cookbook (2017).Experience: Kate worked at a weekly newspaper in Santa Fe where she met her husband and collaborator Guy, a food photographer. She got a job at Gourmet magazine in the book department, where she worked as a food editor until 2009. Longing for a change, Kate and her husband moved to Italy with their young son. They landed in Sicily, at the renowned Case Vecchie cooking school. Kate began assisting owner Fabrizia Lanza in her classes, eventually developing, testing, and editing recipes for Coming Home to Sicily while Guy did the photography. The couple followed up that project by working with chef Josh Thomsen of the farm-supported New Jersey restaurant Agricole on his cookbook, published in 2015. They published Onions Etcetera in 2017, a book focused on globally inspired, creative allium-centric recipes that are accessible to the home cook. In addition to developing recipes for cookbooks and outlets like nigella.com and Grow, Kate is a food editor and stylist for the natural organic meat brand Applegate.Education: Kate Winslow graduated from the University of Virginia with a Bachelor of Arts in women's history. Food & Wine's Editorial Guidelines Updated on November 6, 2022 Print Rate It Share Share Tweet Pin Email Photo: © Guy Ambrosino Active Time: 10 mins Total Time: 20 mins Yield: 4 to 6 servings Ingredients 4 slices thick-cut bacon (about 4 ounces), cut into 1-inch pieces 1 pound red cabbage, cored and sliced 2 tablespoons apple cider vinegar Kosher salt Freshly ground black pepper 1 tablespoon finely chopped fresh flat-leaf parsley leaves Directions Cook the bacon in a large heavy skillet over moderate heat, stirring occasionally, until crisp, about 10 minutes. Using a slotted spoon, transfer the bacon to a paper towel-lined plate. Set aside. Pour off all but 2 tablespoons of the bacon fat from the skillet. Add the cabbage to the hot skillet and cook, stirring occasionally, until crisp-tender, 6 to 8 minutes. Add the vinegar and cook until liquid has evaporated. Remove from the heat and season with salt and pepper. Transfer the cabbage to a serving dish and sprinkle the reserved bacon over it. Garnish with the parsley and serve. Rate it Print