Warm Napa Cabbage With Bacopn Blue Cheese And Apple Recipes

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NAPA CABBAGE SALAD WITH BLUE CHEESE



Napa Cabbage Salad with Blue Cheese image

Great salad, very tasty and a little different. I got this recipe from my mom.

Provided by Mary

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Blue Cheese Dressing Recipes

Time 25m

Yield 8

Number Of Ingredients 12

¾ cup vegetable oil
¼ cup vinegar
2 tablespoons white sugar
2 cloves garlic, minced
1 teaspoon celery seed
½ teaspoon salt
½ teaspoon ground black pepper
¼ teaspoon dry mustard
2 pounds napa cabbage, shredded
8 ounces blue cheese, crumbled
1 cup toasted almond slices
½ cup chopped green onions

Steps:

  • Combine oil, vinegar, sugar, garlic, celery seed, salt, pepper, and mustard in a jar. Cover tightly with the lid and shake until all ingredients are well blended. Refrigerate until ready to use.
  • Place cabbage, blue cheese, almonds, and green onions in a large bowl. Pour dressing over the salad just before serving; toss to combine.

Nutrition Facts : Calories 387.2 calories, Carbohydrate 10.6 g, Cholesterol 21.3 mg, Fat 34.9 g, Fiber 2.8 g, Protein 10.1 g, SaturatedFat 9 g, Sodium 552.7 mg, Sugar 5.3 g

WARM NAPA CABBAGE WITH BACOPN, BLUE CHEESE AND APPLE



WARM NAPA CABBAGE WITH BACOPN, BLUE CHEESE AND APPLE image

Categories     Salad     Vegetable

Yield 4 servings

Number Of Ingredients 9

2 Tblsp Dijon mustard
2 Tblsp white wine vinegar
2 Tblsp vegetable oil
5 thick slices of bacon, chopped
1 1 1/2 pound head of napa cabbage, halved and sliced thinly
1 8 oz head of radicchio, halved and sliced thinly
1 large Granny smith apple, peeled and coarsely chopped
1 cup crumbled Maytage blue cheese
Thinly sliced fresh sage leaves

Steps:

  • Whisk Dijon mustard and vinegar in small bowl. Heat vegetable oil in heavy large pot. Add bacon and cook until crips. Add napa cabbage and radicchio to bacon and drippings; stir until wilted, about 1 minute. Transfer cabbage mixture to large bowl. Add mustard dressing, apple and cheese to bowl and toss. Sprinkle with thinly sliced sage and serve.

FRIED CABBAGE WITH APPLES AND ONIONS



Fried Cabbage with Apples and Onions image

A simple, nourishing, and flavorful side dish is ready in just minutes thanks to this Fried Cabbage with Apples and Onion!

Provided by Blair Lonergan

Categories     Side Dish

Time 25m

Number Of Ingredients 8

2 tablespoons butter
1 apple, coarsely grated
½ head of green cabbage, thinly sliced ((about 3 - 4 cups))
1 small Vidalia onion, thinly sliced
½ teaspoon salt
Dash of ground nutmeg
2 tablespoons cider vinegar
1 teaspoon sugar

Steps:

  • Melt butter in a large skillet. Add apples, cabbage, onion, salt, nutmeg, vinegar, and sugar; sauté over medium-high heat until tender (about 12-15 minutes). Season with salt and pepper, to taste.

Nutrition Facts : ServingSize 1 /4 of the recipe, Calories 118 kcal, Carbohydrate 16 g, Protein 1 g, Fat 5 g, SaturatedFat 3 g, Cholesterol 15 mg, Sodium 363 mg, Fiber 4 g, Sugar 10 g

WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON



Warm Cabbage Salad with Roquefort and Peppered Bacon image

Categories     Salad     Side     Bake     Blue Cheese     Bacon     Winter     Cabbage     Simmer     Boil     Gourmet     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Serves 6

Number Of Ingredients 9

6 ounces thick-sliced bacon, cut crosswise into 3/4-inch pieces
1/2 teaspoon freshly ground black pepper plus additional for sprinkling on bacon
1/2 cup dry white wine
2 tablespoons minced shallot
3/4 cup heavy cream
1 1/2 teaspoons Dijon mustard
1 medium head red or green cabbage, sliced 1/4-inch thick (about 12 cups)
1 tablespoon white wine vinegar
3 ounces Roquefort, crumbled (about 3/4 cup)

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.

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