4 oz. thick-sliced bacon, cut crosswise into 3/4-inch pieces
freshly ground black pepper
1/4 C. dry white wine
1 small shallot, finely minced
1/4 C. plus 2 tablespoons heavy cream
1 t. Dijon-style mustard
salt
3 C. finely sliced green cabbage
3 C. finely sliced red cabbage
1 T. white wine vinegar
1/2 C. crumbled Roquefort

In a large heavy skillet over moderate heat add the bacon pieces, generously season with ground pepper and cook until crisp. Transfer the cooked bacon to paper towels to drain and remove the skillet from the heat.

In a small saucepan combine the wine and shallots and simmer until reduced to a thick syrup. Whisk in the cream, mustard, salt and pepper and continue to simmer until thickened slightly.

Heat the skillet with the bacon drippings over moderately high heat and cook the green cabbage, stirring, until it just begins to wilt, about 1 to 2 minutes. Transfer the wilted cabbage to a bowl and cook the red cabbage in the remaining drippings in the same manner. Return the wilted green cabbage to the skillet, add the vinegar and cook, stirring, 1 minute.