Warm Salad Of Red Cabbage Black Pudding Apple Recipes

WARM SALAD OF RED CABBAGE, BLACK PUDDING & APPLE

Warm salad of red cabbage, black pudding & apple image

A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer

Provided by Barney Desmazery

Time 40m

Number Of Ingredients 12

Ingredients

1 tsp sunflower oil
200g or 8 rashers smoked bacon , cut into pieces
600g red cabbage , shredded
butter , for frying
4 large rounds of black pudding
2 British eating apples , peeled, cored and cut into wedges
pinch caster sugar
small handful hazelnuts
1 tbsp honey
1 tbsp wholegrain mustard
3 tbsp olive oil
1 tbsp cider vinegar

Steps:

Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.

Nutrition Facts : Calories 422 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 3.24 milligram of sodium

TANGY WARM RED CABBAGE

Tangy Warm Red Cabbage image

Tangy red cabbage.

Provided by Megan

Categories Side Dish Vegetables

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 small red onion, chopped
½ apple - peeled, cored, and cubed
½ cup red wine
⅓ cup apple cider vinegar
⅛ cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 head red cabbage, shredded
salt and ground black pepper to taste

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

RED CABBAGE SALAD WITH APPLES

Red Cabbage Salad with Apples image

This easy red cabbage salad is full of vitamins. The salad should sit for at least 1 hour to develop its full flavor before eating.

Provided by Marianne

Categories Salad Vegetable Salad Recipes

Time 1h15m

Yield 4

Number Of Ingredients 6

Ingredients

½ medium head red cabbage, shredded
1 teaspoon salt
2 red apples, thinly sliced
2 tablespoons white balsamic vinegar
2 tablespoons liquid honey
2 tablespoons rapeseed oil

Steps:

Combine red cabbage and salt in a bowl and knead with your hands for a few minutes until cabbage is soft. Mix in apples.
Whisk white balsamic vinegar and honey together in a cup. Whisk in oil. Drizzle over salad, mix well, and set aside for at least 1 hour for flavors to combine.

Nutrition Facts : Calories 165.4 calories, Carbohydrate 27.1 g, Fat 7.1 g, Fiber 3.9 g, Protein 1.7 g, SaturatedFat 1.1 g, Sodium 612.7 mg, Sugar 20.9 g

WARM RED CABBAGE SALAD

Warm Red Cabbage Salad image

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

Ingredients

3/4 cup walnuts
2 teaspoons oil, walnut preferably
salt and pepper
1 head red cabbage, finely shredded or sliced
1 red apple, peeled,cored,and cut into julienne
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
4 ounces goat cheese, crumbled in large pieces
1 tablespoon chopped parsley

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.

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