ingredients
- 6 slices thick-cut bacon
- 1 medium yellow onion, thinly sliced
- 1 small head purple cabbage, cored and thinly sliced
- 2 Tbsp This Little Goat went to Grillville spice
- Kosher salt
- Canola oil
- ½ cup plain Greek yogurt
- ¼ cup mayonnaise
- 1 Tbsp fresh lemon juice
- 1 Tbsp white wine vinegar
- ¼ cup chopped parsley, plus more for topping
- ¼ cup chopped tarragon
- 2 Tbsp chopped chives, plus more for topping
- 1 Tbsp extra virgin olive oil
preparation
- Add the bacon to a large skillet and heat over medium heat. Cook, flipping occasionally, until the bacon is browned and crispy, about 8-10 minutes. Remove to a paper-towel lined plate to drain. Do not wipe out the skillet. Once cool, roughly chop the bacon.
- Add onion to the skillet used to cook the bacon and heat over medium heat. Let cook until the onion is soft and translucent, about 5 minutes.
- Add in the cabbage, 1 ½ Tbsp Grillville spice, 1 tsp salt and a drizzle of canola oil to the skillet. Toss to coat. Continue cooking until the cabbage is soft, about 15 minutes more. Add bacon back to the skillet and stir to combine. Season to taste with salt.
- Meanwhile, add the Greek yogurt, mayonnaise, lemon juice, vinegar, remaining 1 ½ tsp Grillville spice, parsley, tarragon and chives to the bowl of a blender or food processor. With the motor running, slowly drizzle in the olive oil. Continue blending until the mixture resembles a smooth, creamy dressing, about 30 seconds - 1 minute. Season to taste with salt.
- Transfer cabbage to a serving platter and drizzle with Grillville green goddess dressing. Top with fresh herbs and serve warm.
