Warm Cabbage with
Bacon and Gorgonzola

3 thick slices bacon, about 3 ounces
6 tablespoons dry white wine
1/2 small shallot, minced
1/2 tablespoon drained bottled green peppercorns
Kosher salt
6 tablespoons heavy cream
1/2 small green cabbage, halved, cored, and sliced about 1/4-inch thick (about 6 cups shredded cabbage)
Freshly grated black pepper

1 1/2 ounces Gorgonzola, crumbled (about 1/3 cup) 1/2 tablespoon finely chopped fresh parsley leaves

In a large skillet, cook bacon until cooked but not crisp. Drain all but 2 Tbsp of bacon fat.

Deglaze pan with white wine and add shallots. Cook until soft. Add the peppercorns, Kosher salt and cream. Stir to combine and thicken slightly.

Add cabbage cook until warm and slightly wilted.

Place on a platter, season with pepper and top with cheese and parsley.