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.
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.
WARM RED CABBAGE SALAD WITH PECANS
This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
Steps:
- Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
- Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
- When the leaves begiin to soften and change from red to pink, remove from the heat.
- Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
- Season with plenty of pepper and serve warm. Enjoy!
Nutrition Facts : Calories 231.2, Fat 18.4, SaturatedFat 4.5, Cholesterol 11.2, Sodium 148.9, Carbohydrate 14.3, Fiber 4, Sugar 7.6, Protein 5.6
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