| 1 | * - or green cabbage, with outer leaves attached (if available)?** - or red cabbage leaves?*** - rice vinegar and 1 tablespoon sugar may be substituted?======================================================= ============== ===?Carefully remove 4-6 outer leaves from head cabbage. |
| 2 | Rinse these and red savoy kale leaves; drain, wrap in towels, and enclose in a plastic bag. |
| 3 | To crisp, chill at least 30 minutes or up until next day.?Rinse and drain head cabbage. |
| 4 | Trim a thin slice from stem end so cabbage sits steadily upright. |
| 5 | Slice ? horizontally from cabbage top. |
| 6 | Using a grapefruit knife, cut out center of cabbage, leaving a wall about ? thick. |
| 7 | Finely shred trimmed cabbage; discard core.?In a bowl, mix shredded savoy with red cabbage. |
| 8 | If made ahead, wrap cabbage shell and shredded cabbage airtight and chill up until next day.?Cook bacon in an 8-10" frying pan over medium-high heat until brown and crisp, about 3 minutes. |
| 9 | Crumble and drain on towels. |
| 10 | Add vinegar and pepper to warm drippings in pan.?Mix bacon and warm dressing with shredded cabbage. |
| 11 | Gently pull cabbage shell to open bowl slightly; set on a platter and surround with reserved green and red cabbage leaves. |
| 12 | Mound salad into cabbage bowl |
