An easy sauteed red cabbage and blue cheese salad is ready within half an hour. An ideal lunch salad with a dressing of red wine vinegar and rosemary.
The main thing:
Made by Véronique
Published at 2018-03-11, this recipe is for 4 people and takes 30 minutes.
Founder of Ohmydish (established 2014). Would happily spend her entire day in the kitchen. Previously worked in the hospitality industry as an independent chef and is ready and willing to help you gain confidence in the kitchen. With her easy-to-follow recipes, helpful tips, and cooking knowledge, you will be making the very tastiest dishes yourself in no time! Véronique's recipes are intended for everyone, from beginners to advanced home cooks.
Updated at: 15-02-2021
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Finely chop the red cabbage, try to chop them as thin as possible. Rinse the radishes and divide them into slices. Rinse the rocket salad if needed and get rid of any excess water.
Heat a large skillet and cook the bacon lardons for a few minutes. Transfer them to paper kitchen towels to get rid of any excess fat. Heat the skillet again and add a bit of oil.
Saute the chopped red cabbage along with a sprig of rosemary for about 10 minutes. The red cabbage should still be crunchy. Create a dressing by combining mustard, pepper, salt and red wine vinegar.
Slowly add the oil and stir with a whisk. Finely chop the leaves of the rosemary and add them to the dressing. Season the red cabbage and the dressing with pepper and salt.
Remove the rosemary sprigs and divide the red cabbage over plates. Then also divide radishes, rocket salad, bacon and blue cheese over the plates. Finish with dressing, enjoy!