Warm Cabbage Salad Food

SUNNY'S QUICK CABBAGE SAUTEED SALAD

Steps:

• Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
• Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.

GERMAN WARM CABBAGE SALAD (KRAUTSALAT)

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 SALAD

Steps:

• In a large frying pan over medium heat, warm the olive oil.
• Add the shallots and saute', stirring occasionally, until soft, about 10 minutes.
• Add the cabbages and caraway seeds, cover and partially cook, stirring often, until the cabbages just begin to soften, about 10 minutes.
• Add the apples and vinegar and stir together.
• Continue to cook, stirring occasionally until the apples are warm, 1 to 2 minutes.
• Season with salt and pepper.
• Stir in the parsley and transfer to a warmed serving dish.
• Serve immediately.

SIMPLE CABBAGE SALAD

Steps:

• Whisk lemon juice, oil, parsley, mustard, honey, garlic powder, salt and pepper together in a large bowl. Add cabbage and toss to coat; let stand for 10 minutes. Toss again; serve immediately or refrigerate for up to 1 hour before serving.

WARM CABBAGE SALAD WITH CRISPY TOFU

Steps:

• Spread tofu over paper towel-lined baking sheet. Drain for 20-30 minutes, press gently, season with salt and pepper.
• Whisk 3 tablespoons oil, vinegar, soy sauce, sugar and chili-garlic sauce together in a bowl, cover and micorowave until simmering, 1-2 minutes. Measure out and reserve 2 tablespoons dressing separately for drizzling over tofu. Toss remaining dressing with coleslaw mix, peanuts, scallions, cilantro, and mint.
• Combine cornstarch and cornemeal in shallow dish. Coat tofu thoroughly with mixture, press gently to adhere mix, transfer to wire rack set in rimmed backing sheet.
• Heat remaining 3/4 cup oil in a nonstick skillet over medium high heat until shimmering. Working in batches cook tofu until crisp and gold on all sides, about 4 minutes. Remove, let excess oil drip off, place on paper towel lined plate, drizzle tofu with reserved dressing and serve with cabbage salad.
• Recipe adapted from American Test Kitchens "The Complete Vegetarian Cookbook".

WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON

Steps:

• Preheat oven to 350°F..
• In a shallow baking pan spread bacon in one layer and sprinkle generously with additional pepper. Bake bacon in oven, stirring occasionally, 15 to 20 minutes, or until crisp, and transfer with a slotted spoon to paper towels to drain, reserving drippings.
• In a small heavy saucepan boil wine with shallot until most wine is evaporated and add cream, mustard, 1/2 teaspoon pepper, and salt to taste. Simmer mixture until thickened slightly and keep warm.
• In a very large skillet heat half of reserved drippings over moderately high heat until hot but not smoking and cook half of cabbage, stirring, until it begins to wilt, about 2 minutes. Transfer wilted cabbage to a bowl and cook remaining cabbage in remaining reserved drippings in same manner. Return wilted cabbage in bowl to skillet. Add vinegar and cook, stirring, 1 minute. Stir in cream mixture and cook stirring until cabbage is crisp-tender. Add Roquefort, stirring until melted.
• Divide salad among 6 plates and sprinkle with bacon.

WARM CABBAGE SLAW

Steps:

• In a 5-qt. Dutch oven, combine cabbage, garlic and oil; cook over low heat for 3-4 minutes, tossing lightly. Cover and cook for 4-5 minutes or until cabbage is crisp-tender. , Add onions. Combine cornstarch, water, soy sauce and salt. Pour over cabbage; toss lightly. Cook and stir for 2-3 minutes or until mixture thickens. Place in a serving bowl; top with almonds. Serve warm.

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.

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.

WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE

Steps:

• Cook bacon in a Dutch oven over medium-heat; until crisp.
• Remove bacon from pan; reserving 1 teaspoon drippings in pan.
• Crumble bacon; set aside.
• Heat bacon drippings over medium-high heat.
• Add shallot and saute 1 minute.
• Remove from heat.
• Bring apple cider to a boil in a small saucepan over medium heat; cook until reduced to 1/4 cup(about 15 minutes).
• Add shallot mixture, salt and pepper.
• Place cider vinegar mixture and cheese in a blender or small food processor; process until smooth.
• Combine cabbage and bell pepper in a large bowl, drizzle cider mixture over cabbage mixture, tossing well to coat.
• Top with crumbled bacon.
• Serve immediately.