Warm Red Cabbage Salad With Bacon And Goat Cheese Recipes
WARM RED CABBAGE SALAD
In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.
Provided by EatingWell Test Kitchen
Categories Vegan Thanksgiving Side Dish Recipes
Time 20m
Number Of Ingredients 10
Steps:
- Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
Nutrition Facts : Calories 75.8 calories, Carbohydrate 10 g, Fat 4.1 g, Fiber 2.3 g, Protein 1.5 g, SaturatedFat 0.5 g, Sodium 215.7 mg, Sugar 5.7 g
WARM CABBAGE SALAD WITH BACON AND GOAT CHEESE
This week's Sunday Supper recipe is brought to you by ingenuity and adaptation and hosted by Sue of Palatable Pastime. I'm a member of a group where people post recipes from a particular cookbook weekly. When I saw the original posted, I felt compelled to go right to the kitchen and stir-fry up a bunch of cabbage. And I don't even own a wok. This is a "kitchen sink" version of the original recipe, which is merely a side and not a salad. The origins of this recipe were very peasant in nature: Chinese immigrants in America wanted to recreate dishes from home and had to make due with American ingredients. In my personal opinion, put anything over greens or toss it with vinegar and it becomes a salad. By tossing the finished stir-fried cabbage with a little vinegar, what do you get? Instant salad!
Provided by Nikki Miller-Ka of Nik Snacks
Number Of Ingredients 11
Steps:
- Spread the bacon pieces in an even layer in a cold 14-inch flat-bottomed wok or 12-inch cast-iron skillet. Cook over medium heat undisturbed 1 minute, or until bacon begins to release its fat.
- Using a metal spatula, stir-fry or sauté on medium heat 2 minutes or until the bacon begins to brown and more fat has been released.
- Add the green onion and stir-fry/sauté 10 seconds or until onion is fragrant. Add the cabbage and stir-fry 2 minutes or until the cabbage just begins to wilt.
- Add 1 to 2 tablespoons oil. Swirl in water, cover wok and cook 30 seconds. Uncover, add tamari, sprinkle on the onion powder, garlic salt and pepper and stir-fry 1 minute more or until cabbage is crisp-tender. Add rice vinegar and stir. Crumble the goat cheese over each serving. Serve.
Nutrition Facts : Calories 177.46, Fat 14.02, SaturatedFat 7.17, Carbohydrate 6.87, Fiber 2.24, Sugar 3.24, Protein 7.01, Sodium 502.78, Cholesterol 14.64
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
Steps:
- Melt butter in 10-inch nonstick skillet until sizzling; stir in garlic, salt and pepper. Add cabbage, apple and onion. Continue cooking over medium heat, stirring occasionally, 6-8 minutes or until cabbage is crisply tender. Sprinkle with balsamic vinegar and parsley.
Nutrition Facts : Calories 90 calories, Fat 6 grams, SaturatedFat grams, Transfat grams, Cholesterol 15 milligrams, Sodium 200 milligrams, Carbohydrate 10 grams, Fiber 2 grams, Sugar grams, Protein 1 grams
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- Remove core from the cabbage Thinly slice and then chop the up the remaining cabbage. Place in a large bowl.
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- Quarter the red onion and slice into thin slices. Add with olive oil to skillet, cover and cook onion on medium low heat for 7 to 10 minutes or until completely wilted.
- While the onion is cooking, quarter the cabbage and remove the white inner core from each quarter. "Chiffonade" each wedge into thin slices. You can slice in a food processor in about minute. Add cabbage, minced garlic and vinegar to onion. Cook on medium heat for another 5 minutes or more until softened. At end of cooking add minced sage.
- While cabbage is cooking, toast walnuts in 350° oven for 5 minutes. Then, slice apples in half, core it with a melon baller. With cut side down, cut in thin slices and then turn 90° and slice again so that you have short matchstick-like pieces.
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From myrecipes.com
5/5 (1)Calories 118 per servingServings 6
- Cook bacon in a Dutch oven over medium-high 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 sauté 1 minute. Remove from heat.
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- 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.
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