1 Napa cabbage, halved lengthwise and thinly sliced (you’ll need 6 to 8 cups)
8 thick slices bacon, cut into 1/ 4-inch lardons
1 tablespoon flour
2 tablespoons red wine or cider vinegar
1/2 cup plus 2 tablespoons water
3/4 teaspoon salt
1 egg, lightly beaten
Place the cabbage in a large mixing bowl.
Add the bacon to a medium sauté pan and set over medium heat. Render the bacon fat and brown the bacon, adjusting the heat as needed. Remove the bacon with a slotted spoon to a plate lined with paper towel, then pour off all but 2 tablespoons bacon fat (approximate, don’t measure) from the pan.
Set the pan over medium low heat. Add the flour and stir until smooth. Cook for 1 minute.
Stir in the vinegar and water and bring to a boil. Season with the salt.
Gradually – and slowly! – whisk this mixture into the egg. Sprinkle the bacon on the cabbage, then pour 3/4 of the dressing over the cabbage and toss to mix.
Add more dressing as desired. Serve with grilled pork chops, roasted potatoes and beer.