Red Cabbage Salad With Smoked Cheese Food

NORTH WOODS INN COPYCAT RED CABBAGE SALAD

Steps:

• Gather the ingredients.
• Shred half of the cabbage finely and the other half coarsely. Place in a large bowl.
• In a small bowl or measuring cup, whisk together the vegetable oil, red wine vinegar, sugar, onion powder, salt, black pepper, and seasoned salt.
• Toss the dressing with the cabbage. Transfer it to a zip-top bag or covered container and refrigerate for at least 48 hours or until the cabbage turns a deep red, softens a bit, and the flavors meld together. If you have the time, let the salad sit for four or five days.
• Serve chilled or at room temperature and enjoy.

THE BEST RED CABBAGE SALAD

Steps:

• Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
• Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.

RED CABBAGE SALAD WITH SMOKED CHEESE

Steps:

• Put the cabbage into a large bowl and toss in the sliced onion, green pepper and poppy seeds. Season to taste then mix in the oil.
• Cut the cheese into small cubes and mix lightly in the bowl.
• Line a platter with salad leaves and pile on the cabbage salad. Add croutons if desired.

RED CABBAGE AND BACON SALAD WITH BLUE CHEESE

Steps:

• Cut cabbage in half, remove the core, and then cut into quarters. Finely shred the quarters, and transfer to a large bowl.
• Heat the vinegar to boiling in a small saucepan. Pour the vinegar over the shredded cabbage and toss to mix so it's thoroughly coated.
• Pour the boiling water over the cabbage and let it stand until slightly softened, about 3-4 minutes. Drain thoroughly in a colander, then return it to the large bowl.
• Toss the cabbage with enough vinaigrette to moisten well.Taste for seasonings and add more vinegar, if needed. Cover the bowl and marinate the cabbage in the dressing 1-2 hours. The cabbage will turn a pinkish color.
• Twist off and discard the root end of the romaine. Wash romaine well, then drain the leaves well. Stack the leaves and roll them up tightly. Cut the rolled leaves cross-wise into wide strips.
• Crumble the blue cheese into a small bowl with your fingers. About 10 minutes before serving the salad,stack the bacon slices and cut crosswise into strips. Cook the bacon until crisp and the fat has melted, about 3-5 minutes.
• Spoon the hot bacon and pan juices over the red cabbage, reserving some bacon for garnish. Toss them together.
• Arrange a bed of shredded romaine leaves onto serving plates.Spoon any remaining dressing over the lettuce. Mound the red cabbage and bacon mixture in the center. Top the salads with blue cheese and reserved
• bacon in the center.
• Note* this salad can be made ahead with the vinaigrette dressing up to 2 hours. The vinaigrette can be made ahead up to 1 week ahead. Times do not include marinating.

RED CABBAGE SALAD WITH FETA CHEESE AND OLIVES

Steps:

• Combine all salad ingredients together- one or two at a time- EXCEPT the Cherry Tomatoes and toss WELL.
• Combine all DRESSING ingredients together in jar or bottle and shake well, and taste.
• Drizzle dressing a little at a time over salad, and toss well to coat the salad evenly.
• Add the halved Cherry Tomatos last.

WARM RED CABBAGE SALAD

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.

TANGY CARROT, RED CABBAGE & ONION SALAD

Steps:

• Tip the carrots, cabbage and onions into a bowl. Make the dressing by stirring the ingredients together until the sugar has dissolved. Pour over salad, tossing the vegetables in the dressing. Add the herbs, toss again, then scatter over the peanuts.

KIELBASA OR SMOKED SAUSAGE CABBAGE SALAD WITH FETA CHEESE

Steps:

• Saute the sausage in a skillet over medium heat until lightly brown; drain on paper towels, and let cool (of coarse, this may be done a day ahead if desired).
• Place the sauted sausage, cabbage, cucumber and radishes in a large bowl; toss to combine.
• In a small bowl, combine the mayo, sour cream, Dijon mustard, horseradish, dill weed, garlic powder, salt (add a small amount of salt, as the feta is salty!) and pepper; stir to blend.
• Stir in the crumbled feta; mix well.
• Pour the dressing over the sausage/veggie mixture, and stir slightly until well mixed.
• Cover, and refrigerate for 30 minutes before serving.
• When ready to serve, sprinkle with chopped parsley if desired.

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING

Steps:

• Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
• Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
• Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.