WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE
Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit
Yield Serves 4 as a main course
Number Of Ingredients 13
Steps:
- Finely chop garlic cloves in processor. Add 1/4 cup balsamic vinegar and 1 tablespoon Dijon mustard and blend until smooth. With machine running, gradually add olive oil and process until well blended. Season dressing to taste with salt and pepper; set aside.
- Combine cabbage, chicken, fennel, radicchio, onion, walnuts, carrot and pear slices in large bowl. Pour enough dressing over salad to coat. Toss well. Working in batches, sauté salad mixture in large skillet over medium heat until salad is warm and cabbage is slightly wilted, about 5 minutes. Divide salad among 4 plates. Sprinkle 1/4 cup cheese over each salad and serve.
TANGY WARM RED CABBAGE
Tangy red cabbage.
Provided by Megan
Categories Side Dish Vegetables
Time 50m
Yield 8
Number Of Ingredients 11
Steps:
- Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
- Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.
Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g
WARM RED CABBAGE SALAD
The classic combination of apples and cabbage is sparked by the addition of walnuts and goat cheese in this interesting salad from The Greens Cookbook.
Provided by Geema
Categories < 60 Mins
Time 40m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 350 degree oven, toast the walnuts that have been tossed with the oil, salt and pepper.
- Bake for about 5-6 minutes, being careful to not let them burn.
- In a large saute pan or skillet over medium high heat, add the vinegar, garlic and oil.
- As soon as they are hot, add the onions and cook for only 30 seconds or so.
- Next add the cabbage and cook for just about 2 minutes, stirring continually, until color changes from bright purple to pink.
- Season with salt, pepper and a dash more vinegar.
- Remove the wilted cabbage to individual salad plates and top with the apples, walnuts, goat cheese, and herbs.
RED CABBAGE SALAD II
I used to get this salad at my Grandmothers favorite restaurant. The longer it sits the better it gets.
Provided by JORGINE
Categories Salad Coleslaw Recipes No Mayo
Time 8h15m
Yield 6
Number Of Ingredients 8
Steps:
- In a bowl, mix the canola oil, red wine vinegar, sugar, salt, seasoned salt, pepper, and onion powder. Place the cabbage in a large glass bowl. Pour dressing over cabbage, and toss to coat. Cover, and refrigerate 8 hours, or overnight, stirring occasionally. Drain before serving.
Nutrition Facts : Calories 225.3 calories, Carbohydrate 14.6 g, Fat 18.9 g, Fiber 3 g, Protein 2 g, SaturatedFat 1.4 g, Sodium 578.4 mg, Sugar 7.5 g
GERMAN WARM CABBAGE SALAD (KRAUTSALAT)
German deli. Posted by request. Garlic is optional. Some German Krautsalat recipes do not have garlic at all.
Provided by Polar Bear
Categories Vegetable
Time 1h
Yield 8 serving(s)
Number Of Ingredients 5
Steps:
- Cut the bacon into tiny bits.
- Fry it in a big deep frying pan and fish out all the bits after they are crisp.
- 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.
WARM CABBAGE, FENNEL AND PEAR SALAD
This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. -Grace Voltolina, Westport, Connecticut
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears aside., In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until liquid is evaporated, 6-8 minutes., Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.
Nutrition Facts : Calories 391 calories, Fat 26g fat (7g saturated fat), Cholesterol 19mg cholesterol, Sodium 810mg sodium, Carbohydrate 28g carbohydrate (14g sugars, Fiber 8g fiber), Protein 9g protein.
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