Best Warm Red Cabbage Salad Recipes

SEARED LONG ISLAND DUCK BREAST AND FOIE GRAS SAUCE RED CABBAGE SLAW AND WARM YUKON GOLD POTATO AND ONION SALAD CHINESE AND BALSAMIC VINEGAR EMULSION

Steps:

• Season the duck breasts and place skin side down in a medium heated, thick saute pan. Slowly render the duck fat away (12 to 15 minutes). When the skin browns, let breast rest, meat side down. Just prior to plating wipe out pan and bring to high temperature and quickly sear the duck, meat side first, then the skin side, 3 minutes total. Let rest again before slicing.
• For the sauce, caramelize the shallots in a saucepan with a little canola oil. Season. Deglaze with cognac and reduce by 75 percent. Add the chicken stock and reduce by 50 percent. Pour into a blender and monter au foie gras. In other words, as liquid is blending, add foie gras pieces to blender. Check for seasoning and keep warm for plating.
• RED CABBAGE SLAW:
• Mix mustard with lemon juice. Whisk in oil and check for seasoning. Toss with cabbage and scallions. This slaw may be done 20 minutes before plating.
• WITH CHINESE AND BALSAMIC VINEGAR EMULSION
• In a non-reactive sauce pan, reduce the two vinegars by 80 percent until a syrup consistency is achieved. Pour the syrup into a blender while hot. While blending at high speed, drizzle in canola oil. Check for seasoning. Caramelize red onions in a saute pan coated with a little canola oil. Set aside. In a non-stick pan, coat well with canola oil and saute potatoes until golden brown. Season with salt and pepper. Toss hot potatoes with the onions and vinegar emulsion. Check for seasoning.

RED CABBAGE AND WARM SPINACH SALAD

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.

WARM RED CABBAGE SALAD

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.

RED CABBAGE SALAD WITH WARM PANCETTA-BALSAMIC DRESSING

Steps:

• Place currants in small bowl. Heat vinegar in saucepan over medium heat until hot (do not boil). Pour vinegar over currants; let soak until currants soften, 15 to 20 minutes.
• Place cabbage in large bowl; set aside. Heat large nonstick skillet over medium- high heat. Add pancetta; sauté until brown and crisp, about 5 minutes. Add shallot to pancetta and drippings in skillet; sauté 1 minute. Remove from heat. Stir in currant- vinegar mixture and olive oil. Season with salt and freshly ground black pepper.
• Pour pancetta mixture over cabbage and toss to coat. Season to taste with salt and pepper. Let stand 5 to 10 minutes. Add almonds and parsley; toss to blend.

WARM RED CABBAGE SALAD WITH ROAST CHICKEN AND GORGONZOLA CHEESE

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.

WARM RED CABBAGE SALAD WITH PECANS

Steps:

• Heat the garlic, vinegar, and oil in a wide skillet. Add the onions and cook 30 sec. Add the cabbage, season with salt and cook over high heat, tossing constantly. Remove from heat when the leaves begin to soften and turn pink. Add the remaining ingredients and toss to combine them. Season with pepper and serve warm.

WARM RED CABBAGE SALAD WITH BACON AND GOAT CHEESE

Steps:

• Remove discolored outer leaves of cabbage, then quarter cabbage and cut away the core. Slice cabbage into thin strips and put into large bowl. Heat a frying pan (large enough to hold the cabbage) and cook bacon until very crisp. Drain bacon on paper towels. Pour out bacon fat, but don't wipe out frying pan. Add olive oil to pan and saute onions until barely softened, 2-3 minutes. Add vinegar and simmer 30 seconds. Add cabbage and cook 2-3 minutes, stirring to coat cabbage with dressing. Cabbage should still be crisp. Crumble bacon while cabbage cooks. Turn off heat and season cabbage with salt and pepper. Pour cabbage back into bowl, add bacon, crumble goat cheese over and stir to combine. Arrange salad on individual plates and serve.

WARM RED CABBAGE SALAD WITH PECANS

Steps:

• Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
• Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
• When the leaves begiin to soften and change from red to pink, remove from the heat.
• Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
• Season with plenty of pepper and serve warm. Enjoy!

WARM RED CABBAGE & PEAS SALAD

Steps:

• Cook bacon in large skillet until crisp; drain.
• Heat dressing in large skillet on medium heat. Add cabbage; cook 3 to 4 min. or until crisp-tender, stirring frequently. Stir in peas; cook 2 min. or until heated through, stirring occasionally. Remove from heat.
• Crumble bacon. Stir into cabbage mixture. Spoon into serving dish; top with cheese.