Best 3 Warm Red Cabbage Salad With Roast Chicken And Gorgonzola Cheese Recipes

Indulge in a symphony of flavors with our warm red cabbage salad, a culinary masterpiece that elevates the humble cabbage to new heights. Roasted chicken and creamy gorgonzola cheese join forces to create a harmonious balance of textures and tastes. This vibrant salad is not only a feast for the eyes but also a delightful journey for the palate.

Alongside the main recipe, we present two additional variations to tantalize your taste buds. For a vegetarian delight, substitute roasted butternut squash for chicken, creating a symphony of autumnal flavors. For those seeking a lighter option, try our refreshing red cabbage slaw, a crisp and tangy side dish that complements any grilled or roasted protein.

Each recipe is meticulously crafted with step-by-step instructions, ensuring success even for novice cooks. Whether you're hosting a dinner party or seeking a wholesome weeknight meal, these recipes will guide you effortlessly to culinary greatness.

Check out the recipes below so you can choose the best recipe for yourself!

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE

Warm Red Cabbage Salad with Roast Chicken and Gorgonzola Cheese image

Categories Salad Chicken Blue Cheese Walnut Fall Cabbage Bon Appétit

Yield Serves 4 as a main course

Number Of Ingredients 13

Ingredients

2 large garlic cloves
1/4 cup balsamic vinegar
1 tablespoon Dijon mustard
1 cup olive oil
3 cups thinly sliced red cabbage
2 1/2 cups shredded cooked chicken
1 small fennel bulb, thinly sliced
1 head radicchio, thinly sliced
1 small red onion, thinly sliced
1 cup coarsely chopped toasted walnuts
1 small carrot, peeled, cut into matchstick-size pieces
1 pear, peeled, cored, cut into 16 slices
1 cup crumbled Gorgonzola cheese (about 4 ounces)

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.

TANGY WARM RED CABBAGE

Tangy Warm Red Cabbage image

Tangy red cabbage.

Provided by Megan

Categories Side Dish Vegetables

Time 50m

Yield 8

Number Of Ingredients 11

Ingredients

2 tablespoons butter
1 small red onion, chopped
½ apple - peeled, cored, and cubed
½ cup red wine
⅓ cup apple cider vinegar
⅛ cup red wine vinegar
2 tablespoons brown sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
1 head red cabbage, shredded
salt and ground black pepper to taste

Steps:

Melt butter in a skillet over medium heat; cook and stir onion and apple in the melted butter until onion is translucent and apple is soft, 3 to 5 minutes.
Stir wine, apple cider vinegar, red wine vinegar, brown sugar, cinnamon, and nutmeg into onion mixture; bring to a boil. Add cabbage to onion mixture and stir to coat; season with salt and pepper. Reduce heat and simmer until cabbage has softened, about 30 minutes.

Nutrition Facts : Calories 95.6 calories, Carbohydrate 14.1 g, Cholesterol 7.6 mg, Fat 3.1 g, Fiber 2.7 g, Protein 1.7 g, SaturatedFat 1.9 g, Sodium 51.3 mg, Sugar 8.7 g

WARM RED CABBAGE SALAD

Warm Red Cabbage Salad image

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

Ingredients

3/4 cup walnuts
2 teaspoons oil, walnut preferably
salt and pepper
1 head red cabbage, finely shredded or sliced
1 red apple, peeled,cored,and cut into julienne
1 clove garlic, finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion, quartered and thinly sliced
4 ounces goat cheese, crumbled in large pieces
1 tablespoon chopped parsley

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.

Tips:

Use a sharp knife to thinly slice the cabbage. This will help the cabbage cook evenly and absorb the dressing better.
Roast the chicken and vegetables at a high temperature to get a nice browned crust. This will add flavor and depth to the dish.
Don't overcook the cabbage. It should be tender but still have a bit of crunch.
Use a good quality balsamic vinegar for the dressing. This will make a big difference in the flavor of the salad.
Add the gorgonzola cheese to the salad just before serving. This will prevent it from melting and becoming too soft.

Conclusion:

Warm red cabbage salad with roast chicken and gorgonzola cheese is a delicious and easy-to-make dish that is perfect for a weeknight meal. The cabbage is roasted until tender and caramelized, and the chicken is roasted until juicy and flavorful. The gorgonzola cheese adds a rich and creamy flavor to the salad, and the balsamic vinegar dressing brings everything together. This salad is sure to be a hit with your family and friends.