VIRTUAL DINNER PARTY #34 WARM SWEET POTATO SALAD WITH RED CABBAGE AND FETA

INGREDIENTS:

2 slices    thick cut bacon, cut into ¼” pieces

1 C           red cabbage, cut into ½” pieces

3T             sherry vinegar                                            

2 C            sweet potato, washed, peeled and cut into ¼” cubes (about 1 large or 2 small)

½ C          onion, sliced thin                  

¼ C          low sodium chicken stock

¼ C          Feta cheese, crumbled       

2 T            Italian parsley, coarsely chopped

                  Salt and freshly ground black pepper

METHOD:

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.

Pour off all but 1 T bacon fat from skillet and reserve. 

Sauté 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.

In same skillet, add the reserved bacon fat and heat over medium heat.  Add sweet potatoes and onions and sauté until golden and lightly browned.  Add ¼ C stock and remaining vinegar.  Cook until sweet potatoes are cooked through, about 5 minutes. 

Off the heat add cooked bacon and crumbled Feta.

Place in serving bowl and top with red cabbage and chopped parsley.

Serves 2 with leftovers