This is a wonderful wintertime side dish and a great way to glorify the humble cabbage. It would go well with lean grilled sausages (lean because this is a relatively heavy side dish), pork chops, or my Blasted Chicken (Sara Moulton Cooks at Home, page 66)
1 tablespoon finely chopped fresh parsley
Makes about 6 cups, serves 6
Cook the bacon in a large skillet over medium-high heat until crisp. Drain on paper towels and crumble. Reserve 3 tablespoons of the fat from the skillet.
Combine the wine, shallot, peppercorns, and a pinch of salt in a small saucepan. Bring to a boil over high heat, reduce the heat to medium-high, and simmer until reduced to about 2 tablespoons. Pour in the cream and simmer until reduced by half.
Heat half the reserved bacon fat in a large skillet over medium-high heat. Add half the cabbage and season with salt and pepper. Cook, stirring often, until it begins to wilt, about 5 minutes. Transfer the cabbage to a bowl and cook the remaining cabbage in the same manner. Return all the cabbage to the skillet and pour in the cream mixture. Cook, stirring often, until the cabbage is tender yet still crisp, 5 to 7 minutes. Stir in the Gorgonzola and the parsley. Season with salt and pepper and cook, stirring, until the cheese has melted. Sprinkle each portion with the crumbled bacon.