1 small head red cabbage
6 slices turkey bacon, finely chopped 3 T extra-virgin olive oil
1/2 cup diced red onion
3 T red wine vinegar
Creole Seasoning
3 oz. crumbled goat cheese (about 2/3 cup)
Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into very thin strips and put into large bowl.
Heat a deep frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook until wilted, stirring to coat cabbage with dressing. Cabbage should still be crisp.
Turn off heat and season cabbage. Crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.