French Cabbage Salad Recipes

FRENCH CABBAGE SALAD

Steps:

• Cut the bacon into tiny bits, fry it in a big deep frying pan when crisp remove bacon to a bowl.
• Cut up the onion and garlic and fry them in the bacon fat.
• When they are brown, pour in the vinegar.
• Bring it just up to a simmer, add all the cabbage and bacon, toss it as you would a salad, and serve it.
• The cabbage doesn't cook, but it wilts a little under the hot vinegar.

FRENCH STYLE CREAMED CABBAGE

Steps:

• Wash the cabbage, remove outer leaves and slice (wash again if necessary).
• Bring a large pan of water to the boil, add salt and cabbage and cook for 10 minutes.
• Drain cabbage.
• Heat the lard in a large pan, add the garlic making sure it doesn't brown.
• Add the cabbage and bouquet garni.
• Moisten with the stock and and season.
• Cover and simmer for 45 minutes to 1 hour, checking occasionally to ensure there is some liquid at the bottom of the pan and adding more stock if necessary.
• Remove the pan from the heat and add the creme fraiche, stir and serve immediately.

FRENCH CAFE SUMMER SALAD

Steps:

• Place the potatoes in a large pot with enough lightly salted water to cover. Bring to a boil over medium-high heat, and cook until tender, but still firm. It will take about 20 minutes. Drain, cool and cut into bite-size pieces.
• In a large salad bowl, whisk together the olive oil, garlic, and Dijon mustard. Add the cabbage, corn, red onion, red pepper, green pepper, yellow pepper, and cucumber. Add kidney beans, if desired. Mix in the cooled potatoes. Wash your hands, and use them to mix everything together until well coated with the dressing. Gently stir in the Romano cheese, and season with salt and pepper to taste. Chill for one hour before serving.

FRENCH LENTIL SALAD

Steps:

• In a medium saucepan, heat 1 tablespoon oil over medium. Add onion, carrot, and celery, and cook, stirring occasionally, until tender, about 6 minutes. Add lentils and cover with 2 inches of water. Bring to a boil, then reduce heat and simmer until lentils are tender, about 20 minutes. Drain and season with salt and pepper. Let cool.
• In a medium bowl, whisk together remaining oil, lemon juice, and red-pepper flakes. Season with salt. Add lentils, almonds (if using), cabbage, and herbs and toss to combine. Lentil salad can be stored in an airtight container in the refrigerator up to 3 days.