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Sauteed red cabbage and blue cheese salad
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.
Updated at: 2025-07-19
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Recipe sauteed red cabbage and blue cheese salad
Ingredients
4 persons
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Made by Véronique
Published at 2018-03-11, this recipe is for 4 persons and takes 30 minutes.
Founder of Ohmydish (since 2014), she prefers to spend all day in the kitchen. Once working in the hospitality industry as an independent chef, she loves helping you gain confidence in the kitchen. With her easy-to-follow recipes, handy tips, and cooking knowledge, you'll make the most delicious dishes yourself! The recipes are accessible to everyone, from beginners to advanced home cooks.
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Preparation time
10 minutes
Time cooking
20 minutes
Total time
30 minutes
Preparation - 10 minutes
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.
Finishing the sauteed red cabbage and blue cheese salad - 20 minutes
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!
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