Indulge in a culinary adventure with our warm cabbage salad, a delightful symphony of flavors and textures that will tantalize your taste buds. This wholesome dish, crafted by the renowned chef Sam Zien, showcases the versatility of cabbage, transforming it from a humble vegetable into a culinary star. Accompanied by a medley of vibrant ingredients, including sweet apples, crunchy walnuts, and tangy cranberries, this salad is a feast for the senses. Drizzled with a luscious dressing of honey, Dijon mustard, and apple cider vinegar, each bite offers a harmonious balance of sweet, savory, and tangy notes.
Our curated collection of recipes delves into various culinary traditions, offering a diverse range of warm cabbage salads to suit every palate. From the classic German warm cabbage salad, with its aromatic bacon and caraway seeds, to the innovative Vietnamese cabbage salad, featuring exotic fish sauce and peanuts, these recipes celebrate the global appeal of this versatile vegetable. Whether you prefer a hearty main course or a refreshing side dish, our warm cabbage salad recipes have something for every occasion.
WARM CABBAGE SALAD
Cabbage and caraway seeds together are great. This salad is best made with green, red, napa and savoy cabbages, in any combination. Source: Williams Sonoma Seasonal Celebration Cookbook
Provided by E.A.4957
Categories < 30 Mins
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
WARM CABBAGE SALAD BY SAM ZIEN
From Sam Zien's "Just Cook This!" cooking show on Discovery Health. Similar to other warm cabbage salads listed on Recipe Zaar, but a napa cabbage is used. The ready-bacon is fine, but this would probably be better with pre-cooked regular bacon cut into small pieces.
Provided by Mad-catter
Categories Cheese
Time 20m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Place cabbage in a large bowl with cheese on top. Cook mushrooms in about a tablespoon of olive oil until quite soft. Add bacon.
- Continue to cook both about 3 more minutes until bacon just begins to get a little crispy. Add dressing to pan, being careful as it will splatter, heat through. Pour mushroon-bacon dressing on the cabbage and mix well.
- Season with a little Kosher salt and fresh ground black pepper.
Nutrition Facts : Calories 195.7, Fat 14.9, SaturatedFat 7.5, Cholesterol 30.9, Sodium 526.7, Carbohydrate 6.3, Fiber 1.9, Sugar 2.7, Protein 10.8
WARM CABBAGE SALAD WITH ROQUEFORT AND PEPPERED BACON
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
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.
Tips:
- To save time, use a mandoline to thinly slice the cabbage.
- If you don't have bacon, you can substitute pancetta or diced ham.
- For a vegetarian version, omit the bacon and add roasted chickpeas or walnuts.
- To make the salad ahead of time, prepare the cabbage and dressing up to 2 days in advance. Store separately in the refrigerator and assemble just before serving.
- Serve the salad warm or at room temperature.
Conclusion:
Warm cabbage salad is a delicious and versatile side dish that can be enjoyed year-round. It's perfect for potlucks, picnics, and barbecues. With its simple ingredients and easy preparation, this salad is sure to become a favorite.
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