THE BEST RED CABBAGE SALAD
This red cabbage salad is perfect for potlucks!
Provided by The Sea Salt
Categories Salad Coleslaw Recipes No Mayo
Time 1h10m
Yield 8
Number Of Ingredients 9
Steps:
- Combine sugar, onion, and celery salt in a large bowl. Let sit for 1 hour.
- Add cabbage to the marinade and stir to combine. Pour in vinegar and oil and mix well. Season with black pepper; top with blue cheese and almonds.
Nutrition Facts : Calories 318.8 calories, Carbohydrate 26.7 g, Cholesterol 12.7 mg, Fat 21 g, Fiber 4.4 g, Protein 8.6 g, SaturatedFat 4.9 g, Sodium 832.4 mg, Sugar 18.8 g
SUNNY'S QUICK CABBAGE SAUTEED SALAD
Provided by Sunny Anderson
Time 30m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat the olive oil in a large skillet over medium heat. Add the celery seeds and let cook for 1 to 2 minutes to bloom. Add the carrots and cook for 2 to 3 minutes. Add the cabbage, then season with salt and pepper and continue to cook until the cabbage is wilted but still has a little bite to it, about 5 minutes.
- Place the onion in a medium bowl. Add the honey, sambal and vinegar. Mix together to coat and let sit for 5 minutes. Add the onion mixture to the skillet and mix in. Transfer to a serving bowl.
WILTED CABBAGE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 4 servings
Number Of Ingredients 0
Steps:
- Quarter, core and very thinly slice 1 small head green cabbage; transfer to a large bowl. Pour 4 cups salted boiling water over the cabbage and toss with tongs until wilted. Let sit 15 minutes. Drain, rinse and pat dry. Whisk 1/4 cup each white wine vinegar and olive oil, 2 teaspoons sugar, 1 teaspoon kosher salt and a few grinds of pepper in the bowl. Add the cabbage and toss well.
WILTED COLESLAW
I fix this snappy salad for myself whenever I have a taste for it. The crisp ingredients and sweet-and-sour dressing are irresistible.-Denise Albers, Freeburg, Illinois
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 1 serving.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the cabbage, onion, celery seed and salt; set aside. In a skillet, cook bacon until crisp. Drain, reserving 1 tablespoon drippings. Crumble bacon over cabbage mixture. To the drippings, add sugar, vinegar and paprika; heat until sugar is dissolved. Pour over cabbage mixture and toss to coat. Serve immediately.
Nutrition Facts :
WILTED RED CABBAGE AND BELL PEPPER SLAW
Categories Salad Pepper Vegetable Side Sauté Vegetarian Quick & Easy Dinner Summer Chill Cabbage Gourmet Vegan Pescatarian Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 4
Number Of Ingredients 9
Steps:
- In a saucepan bring vinegar and water to a boil with sugar, salt, and mustard and simmer, stirring occasionally, 3 minutes.
- In a large heavy skillet heat oil over moderately high heat until hot but not smoking. Add mustard seeds and sauté until they begin to pop. Stir in cabbage and sauté, stirring, 1 minute. Add vinegar mixture and simmer vegetables 1 minute.
- Drain vegetables in a large fine sieve set over a saucepan and transfer them to a bowl. Boil liquid over moderately high heat until reduced to about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least 1 hour or overnight.
RED CABBAGE AND WARM SPINACH SALAD
Categories Salad Leafy Green Side Sauté Quick & Easy High Fiber Bacon Pine Nut Spinach Winter Cabbage Gourmet Paleo Dairy Free Wheat/Gluten-Free Peanut Free Soy Free
Yield Serves 2 (first course) or 4 (side dish)
Number Of Ingredients 12
Steps:
- Make vinaigrette:
- Mash garlic with salt to a paste. Whisk together garlic paste, mustard, honey, and vinegar, then add oil in a stream, whisking until emulsified.
- Make salad:
- Toast pine nuts in a dry large heavy skillet over moderate heat, stirring frequently, until beginning to turn golden, about 2 minutes. Add pancetta and cook until browned and crisp, about 2 minutes. Add cabbage, tossing to combine, and cook, covered, until wilted and just tender, 8 to 10 minutes. Reduce heat to low and add spinach, stirring gently until it just begins to wilt. Remove pan from heat. Add vinaigrette and toss.
- Serve immediately.
WILTED RED CABBAGE WITH BALSAMIC VINEGAR
This recipe can be prepared in 45 minutes or less.
Yield Serves 2
Number Of Ingredients 7
Steps:
- Thinly slice cabbage and onion separately. In a small bowl stir together water, vinegar, and sugar until sugar is dissolved. In a 10- to 12-inch heavy skillet cook onion in oil over moderately low heat, stirring occasionally, until softened. Add cabbage and sauté over moderately high heat, stirring, until crisp-tender, about 5 minutes. Stir in vinegar mixture and pepper until combined well.
WARM SALAD OF RED CABBAGE, BLACK PUDDING & APPLE
A light lunch or chunky winter starter, all cooked in one pan. Try it with sausages instead of black pudding if you prefer
Provided by Barney Desmazery
Categories Lunch, Main course
Time 40m
Number Of Ingredients 12
Steps:
- Make the dressing by whisking all the ingredients in a bowl, then set aside. Heat the oil a large frying pan and cook the bacon for 6-7 mins until crisp. Then add the cabbage to the pan and stir-fry in the bacon fat for 5 mins until the cabbage has just wilted. Tip into a bowl and toss with most of the dressing.
- Heat a knob of butter in the same frying pan and cook the black pudding for 3 mins on each side, then set aside and keep warm. Turn up the heat and fry the apples in a knob of butter and a pinch of sugar until caramelised around the edges. Spoon some cabbage in the middle of each plate and surround with apple wedges. Top with black pudding and scatter with hazelnuts.
Nutrition Facts : Calories 422 calories, Fat 31 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 23 grams carbohydrates, Sugar 15 grams sugar, Fiber 5 grams fiber, Protein 15 grams protein, Sodium 3.24 milligram of sodium
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