**Warm Cabbage Salad with Bacon and Roquefort: A Delightful Fusion of Flavors**
Indulge in the tantalizing Warm Cabbage Salad with Bacon and Roquefort, a symphony of flavors that will delight your palate. This hearty salad showcases the perfect balance between the sweetness of the cabbage, the smokiness of the bacon, the tanginess of the Roquefort cheese, and the crunch of the walnuts. With its vibrant colors and enticing aroma, this dish is sure to be the star of any gathering.
**Recipes Included:**
1. **Warm Cabbage Salad with Bacon and Roquefort:** Embark on a culinary journey with this classic recipe. Crisp cabbage is tossed in a warm bacon dressing, then topped with crumbled Roquefort cheese and crunchy walnuts.
2. **Roasted Cabbage Salad with Bacon and Apples:** Experience a delightful twist on the classic. Roasted cabbage florets, crisp bacon, and sweet apple slices are tossed in a tangy vinaigrette dressing.
3. **Cabbage and Bacon Salad with Dijon Mustard Dressing:** Discover a burst of flavors with this refreshing salad. Shredded cabbage and crispy bacon are combined with a tangy Dijon mustard dressing for a simple yet satisfying dish.
4. **Cabbage, Bacon, and Feta Salad with Lemon Vinaigrette:** Enjoy a Mediterranean-inspired salad. Cabbage, bacon, and feta cheese are tossed in a refreshing lemon vinaigrette dressing, creating a light and flavorful dish.
Prepare to tantalize your taste buds with these remarkable recipes that elevate the humble cabbage into a culinary masterpiece.
WARM BACON AND CABBAGE SALAD
Steps:
- When the bacon is cold, cut into small pieces, it's easier to handle.
- In a large sauté pan render the bacon and when almost cooked add the mushrooms, tossing to coat with bacon fat and sauté for several minutes.
- Add the Honey Mustard salad dressing to the bacon mushroom mixture and cook for several minutes more on low.
- Wash and chop the cabbage, let drain and place in a large bowl. Pour the bleu cheese crumbles over the cabbage.
- Next pour the hot mustard, bacon and mushroom mixture over the cabbage and bleu cheese and toss well to incorporate. The cabbage wilts nicely and the flavors are amazing. Serve immediately.
Nutrition Facts : Calories 445 kcal, Carbohydrate 18 g, Protein 19 g, Fat 46 g, SaturatedFat 16 g, Cholesterol 71 mg, Sodium 1303 mg, Fiber 4 g, Sugar 10 g, ServingSize 1 serving
WARM CABBAGE SALAD WITH BACON
This warm cabbage salad bursts with flavor from a tangy Dijon vinaigrette and crispy bacon.
Provided by Patsy Jamieson
Categories Healthy Cabbage Recipes
Time 20m
Number Of Ingredients 11
Steps:
- Cook bacon in a large skillet over medium-low heat, stirring often, until crisp, 8 to 10 minutes.
- Meanwhile, whisk vinegar, Dijon mustard, whole-grain mustard, honey, salt and pepper in a small bowl. Gradually whisk in oil.
- Transfer the bacon to a paper-towel-lined plate with a slotted spoon, leaving the fat behind. Increase heat to medium-high and add carrots and onion; cook, stirring often, until starting to soften, 3 to 4 minutes. Add cabbage; cook, stirring occasionally, until starting to wilt, 1½ to 2 minutes. Add the vinaigrette and cook, stirring, until heated through, about 1 minute. Serve immediately, sprinkled with the bacon.
Nutrition Facts : Calories 94 calories, Carbohydrate 8 g, Cholesterol 3 mg, Fat 6 g, Fiber 2 g, Protein 3 g, SaturatedFat 1 g, Sodium 207 mg, Sugar 4 g
WARM BACON AND CABBAGE SALAD
From Portland chef Caprial Pence. I used two different varieties of cabbage for this recipe. Original recipe specified eight slices of bacon, I used only four.
Provided by COOKGIRl
Categories Pork
Time 15m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Toast the walnuts and set aside.
- Cook the bacon over medium heat until crispy. Set aside to drain and cool. Drain off all bacon fat except for 1 tablespoon.
- Add the garlic and onion to the pan and saute over medium heat for about 2 minutes.
- Next add the sherry and cook until reduced by half, approximately 3-4 minutes.
- Add the cabbage and {{lightly}} cook until wilted but still crunchy, about another minute.
- Remove pan from heat.
- Transfer the cabbage mixture to a salad bowl and toss with the wine vinegar, olive oil, thyme, walnuts and crumbled bacon.
- Season to taste with salt (and freshly ground black pepper if not using pepper bacon).
- Serve warm.
Nutrition Facts : Calories 473.5, Fat 23.4, SaturatedFat 4.8, Cholesterol 15.4, Sodium 233.6, Carbohydrate 21.7, Fiber 5.5, Sugar 9.7, Protein 8
WARM CABBAGE SALAD WITH BACON AND BLUE CHEESE
"Bacon drippings add flavor to the sauteed vegetables, and the bacon crumbles are the finishing touch on top of the salad. A simple reduction of the cider concentrates the apple essence in the dressing. It's a technique you can use to intensify the flavor of all manner of sauces and dressings." Kathryn Conrad in Cooking Light Magazine.
Provided by Manami
Categories Cheese
Time 30m
Yield 6 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 47, Fat 1.9, SaturatedFat 0.6, Cholesterol 2.7, Sodium 158.8, Carbohydrate 6.6, Fiber 2.6, Sugar 3.4, Protein 1.8
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:
- Choose the right cabbage: For this salad, it's best to use a firm-headed cabbage, such as green cabbage or red cabbage. Avoid using soft or wilted cabbage leaves.
- Slice the cabbage thinly: This will help the cabbage cook evenly and absorb the dressing better.
- Don't overcook the cabbage: The cabbage should be tender but still slightly crunchy. Overcooking will make the cabbage mushy.
- Use high-quality bacon: The better the quality of bacon, the better the salad will taste.
- Cook the bacon until it's crispy: This will add a nice smoky flavor to the salad.
- Use a good quality Roquefort cheese: Roquefort is a strong-flavored cheese, so a little goes a long way. Use a cheese that is creamy and has a sharp, salty flavor.
- Make the dressing ahead of time: This will give the flavors time to meld together.
- Serve the salad warm: This salad is best served warm, so that the cheese can melt slightly.
Conclusion:
This warm cabbage salad with bacon and Roquefort is a delicious and easy-to-make side dish. It's perfect for a weeknight dinner or a casual gathering. The cabbage is tender and slightly crunchy, the bacon is crispy, and the Roquefort cheese adds a sharp, salty flavor. The dressing is tangy and flavorful, and it brings all the ingredients together perfectly. If you're looking for a new and exciting way to serve cabbage, this salad is definitely worth trying.
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