Charred Cabbage With Creamy Almond Vinaigrette Recipes

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CHARRED CABBAGE (AKA BETTER FRIED CABBAGE)



Charred Cabbage (aka Better Fried Cabbage) image

This simple recipe is a great go-to side dish. Savory, full of charred umami flavor, and totally versatile. Serve with pork chops, corned beef, burgers, tofu and more.

Provided by Lauren Grant

Categories     Side dish

Time 33m

Number Of Ingredients 3

1 small red or green cabbage
2-3 tablespoons avocado oil or high heat oil
Kosher salt or flaky sea salt

Steps:

  • Preheat a large cast-iron skillet over medium-high for 5 minutes.
  • Meanwhile, cut cabbage in half, top to bottom. Then lay cut-side down and slice crosswise into ½- to ¾-inch planks.
  • Decrease heat to medium, add 1 tablespoon oil to skillet and swirl to coat, place about 4 cabbage planks in an even layer in skillet. Cook, without moving, until charred on the first side, about 5 minutes; season with salt, flip and continue to cook until charred on second side, 5 more minutes.
  • Transfer to a platter or shallow bowl and repeat process with remaining oil and cabbage.
  • Season with salt to taste. Optional, season with pepper to taste.

Nutrition Facts : ServingSize 1 cup, Calories 43 calories, Sugar 4.5g, Sodium 496mg, Fat 1g, SaturatedFat 0g, Carbohydrate 8.5g, Fiber 3g, Protein 2g, Cholesterol 0mg

CRANBERRY-ALMOND VINAIGRETTE



Cranberry-Almond Vinaigrette image

I got the idea for this dressing from my love for Post Cranberry and Almond Cereal - I thought it was a great flavor combination. I like this dressing over a mixed green salad, potato salad (yes, it actually works) and even grilled salmon or warm roast turkey breast and glazed ham steaks at Christmas. I really love the color of this dressing - whatever it touches looks so pretty.

Provided by danadooley

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 15m

Yield 8

Number Of Ingredients 11

½ cup cranberry juice
1 tablespoon lemon juice
1 tablespoon dried cranberries, finely chopped
1 tablespoon finely chopped shallot
1 tablespoon finely chopped fresh parsley
2 teaspoons ground almonds
½ teaspoon crushed red pepper flakes
½ teaspoon garlic powder
2 teaspoons salt
1 tablespoon white sugar
⅓ cup vegetable oil

Steps:

  • Whisk together the cranberry juice, lemon juice, cranberries, shallot, parsley, almonds, red pepper flakes, garlic powder, salt, and sugar in a small bowl until the sugar has dissolved. Whisk in the vegetable oil until the dressing is thick and smooth.

Nutrition Facts : Calories 102.8 calories, Carbohydrate 5.3 g, Fat 9.2 g, Fiber 0.1 g, Protein 0.3 g, SaturatedFat 1.4 g, Sodium 582.3 mg, Sugar 4.2 g

GRILLED CABBAGE WEDGES WITH A CREAMY ONION VINAIGRETTE



Grilled Cabbage Wedges With a Creamy Onion Vinaigrette image

I love cabbage and this is a nice twist for a salad. A sweet onion vinaigrette, bits of sauteed bacon, and warm cabbage that is grilled but but still is a bit crispy. This can either be served as salad or as a vegetable side dish.

Provided by SarasotaCook

Categories     Salad Dressings

Time 30m

Yield 6-8 Wedges, 6-8 serving(s)

Number Of Ingredients 12

1 head green cabbage, cut in wedges
4 slices bacon, diced and sauteed
2 tablespoons butter, melted
salt
pepper
1 large sweet onion (I used a Vidalia, but any sweet onion will work)
1 cup olive oil
1/3 cup red wine vinegar
3/4 cup sugar
1 tablespoon ground mustard
salt
pepper

Steps:

  • Vinaigrette -- Make Ahead. Add the onion, sugar, vinegar, mustard to a blender and puree until smooth. Slowly add in the olive oil and continue to blend until you get a creamy dressing. Season with salt and pepper to taste. I like to make this ahead and store in a small jar or tupperware container. Then just shake before serving.
  • Bacon -- I also make this ahead to save some time. Simply add the chopped bacon to a small saute pan on medium heat and slowly start to cook the bacon. There should be enough fat in the bacon, so no oil or butter is necessary. Saute until the bacon is crisp. Remove to a plate lined with a paper towel to drain. Set to the side until you are ready to make the cabbage. I like to make mine a day ahead and store in a small ziplock back in the refrigerator.
  • Cabbage -- First, remove any soft or old outside leaves from the head and then cut in wedges. I usually will get 6-8 wedges per head (depends on the size). Melt the butter, I did mine in a small glass in the microwave. Brush the cut sides of the cabbage with the melted butter and season well with salt and pepper.
  • Grill -- This can be done on a charcoal, gas or even an inside grill. Grill each side approximately 5 minutes. You want a bit of a char, but not too long; you want the cabbage to still be a bit crispy.
  • Serve -- Top each cabbage wedge with the onion vinaigrette and bacon bits. This is absolutely delish! ENJOY!

Nutrition Facts : Calories 529, Fat 42.8, SaturatedFat 8.3, Cholesterol 13.8, Sodium 108.6, Carbohydrate 36.5, Fiber 4.3, Sugar 30.9, Protein 3.1

SAVOY CABBAGE WITH ALMONDS



Savoy cabbage with almonds image

A super-healthy side dish with lightly toasted almonds to give your cabbage some crunch

Provided by Good Food team

Categories     Buffet, Side dish

Time 25m

Number Of Ingredients 6

1 Savoy cabbage , finely sliced
25g butter
1 tbsp olive oil
1 garlic clove , sliced
1 rosemary sprig, leaves finely chopped
100g blanched almond

Steps:

  • Steam or microwave the cabbage until just cooked. Melt the butter with the oil in a large frying pan or wok, then add the garlic, rosemary and almonds. Cook, stirring the almonds for about 2 mins or until they start to brown. Tip onto a plate. Add the cabbage to the pan, stir in the leftover buttery juices, then return the almond mixture to the pan. Season well and tip into a serving dish.

Nutrition Facts : Calories 139 calories, Fat 11 grams fat, SaturatedFat 2 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 4 grams sugar, Fiber 4 grams fiber, Protein 5 grams protein, Sodium 0.05 milligram of sodium

CABBAGE SALAD VINAIGRETTE WITH CRUNCHY NOODLES



Cabbage Salad Vinaigrette with Crunchy Noodles image

Looking for a side dish to go with your Asian cuisine meal? Then check out this noodle salad made with vegetables - a crunchy dish.

Provided by By Betty Crocker Kitchens

Categories     Entree

Time 2h25m

Yield 16

Number Of Ingredients 12

1 1/2 cups frozen baby sweet peas (from 1-lb bag)
4 1/2 cups shredded red or green cabbage (1 medium head)
5 medium green onions, thinly sliced including tops (about 1/3 cup)
1 can (11 oz) whole kernel sweet corn, drained
1 jar (4.5 oz) sliced mushrooms, undrained
1 package (3 oz) instant Oriental noodles with chicken-flavor seasoning packet
1/4 cup tarragon vinegar
1/4 cup vegetable oil
3 tablespoons sugar
1/2 teaspoon pepper
1/2 cup slivered almonds, toasted*
2 tablespoons sesame seed, toasted**

Steps:

  • Cook peas as directed on bag. Drain; cool 10 minutes. In large bowl, mix cooled peas and remaining salad ingredients.
  • In small bowl, mix contents of seasoning packet from noodles, vinegar, oil, sugar and pepper until well blended. Pour dressing over salad; toss to coat. Refrigerate until chilled, at least 2 hours.
  • Break noodles into 3/4-inch pieces. Before serving, stir noodles, almonds and sesame seed into salad. Garnish with leaf of red cabbage, if desired.

Nutrition Facts : Calories 140, Carbohydrate 15 g, Cholesterol 0 mg, Fat 1 1/2, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, ServingSize 1 Serving, Sodium 190 mg, Sugar 5 g, TransFat 0 g

CHARRED CABBAGE WITH CREAMY ALMOND VINAIGRETTE



Charred Cabbage with Creamy Almond Vinaigrette image

Move over, meat: this vegan dish is hearty and delicious enough to satisfy even devoted carnivores! Chef Elise Kornack sears cabbage wedges for a nice char, then roasts them until they're soft and sweet. Finish with a creamy, herb-packed almond butter vinaigrette for an unforgettable side dish or main.

Provided by Elise Kornack

Categories     side-dish

Time 40m

Yield 8 servings

Number Of Ingredients 18

1 head green cabbage, large
2 tablespoons grapeseed oil, plus more as needed
kosher salt
1 lemon, halved
Chopped chives for garnish
Sliced almonds for garnish, optional
2 tablespoons almond butter, or tahini
1/4 teaspoon paprika
1/4 teaspoon ground coriander
1/4 teaspoon Sichuan peppercorn
1 lemon
2 cloves garlic, peeled
2 teaspoons white wine vinegar
1/4 cup extra-virgin olive oil
kosher salt
2 tablespoons Water
3 tablespoons freshly minced chives
3 tablespoons freshly minced parsley

Steps:

  • Heat the oven to 450 F. Cut the cabbage into 8 wedges, leaving the wedges as intact as possible. In a large cast-iron skillet over medium-high heat, add grapeseed oil and swirl to coat the bottom. Add cabbage in an even layer, flat side down. Lightly season with salt and sear the first sides of the cabbage until golden brown, 5 minutes. Flip over and sear the other flat side, 3 more minutes. (You may need to repeat this process, depending on the size of your skillet.)
  • Creamy Almond Vinaigrette: In a food processor, add almond butter, paprika, coriander, Sichuan peppercorn, the zest of half a lemon, and garlic. Place cabbage, still in the skillet, into the oven for 10 minutes. (Cabbage will roast for a total of 20 minutes.) Finish the vinaigrette by adding vinegar and the juice of one lemon. Blend on high speed to bring everything together. Scrape down the sides of the bowl; add olive oil, two pinches of salt, and water. Blend again until smooth, then set aside.
  • After cabbage has been roasting for 10 minutes, remove from oven, sprinkle with salt, and place lemon halves in the pan, cut side down. Tent cabbage with foil and place back into the oven for 10 more minutes. (Tenting prevents the cabbage from drying out.) Add the minced chives and parsley to the vinaigrette; stir to combine.
  • Assembly: Remove cabbage from oven; the wedges should be very tender but still hold together. Arrange cabbage on a serving platter. Spoon Creamy Almond Vinaigrette on and around the wedges. Cut the roasted lemon halves in half and place around cabbage. Garnish with chives and sliced almonds (optional) and serve.

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