1/2 head of red cabbage
1 cup chopped bacon or pancetta
1/3 cup Liquid Gold Robust Extra Virgin Olive Oil
1/4 cup Liquid Gold Traditional Dark Balsamic Vinegar
1/2 cup grated Grana Padano Cheese
Salt and pepper
2 Tbsp chopped parsley
Shred the cabbage very fine. Place in a mixing bowl along with the cheese parsley and about 1/2 tsp each of salt and pepper. Set aside.
Heat a medium skillet on medium high heat. Add the bacon and olive oil. Saute bacon until cooked and browned but not crispy, about 5 minutes.
Remove pan from heat and immediately add the Balsamic Vinegar. Beware, it will steam up and bubble right away, it also might splatter a bit.
Stir the contents in the pan together and immediately pour on top of cabbage mixture in the bowl. Toss and serve warm.