Warm Red Cabbage Salad With Pecans Recipes
WARM PECAN CABBAGE SLAW
Marie Hattrup, a field editor from Sparks, Nevada, gives a new twist to this slaw, which she serves warm. The mild mustard flavor and pleasing blend of crisp-tender vegetables and toasted pecans is a nice complement to fish or ham.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 6 servings.
Number Of Ingredients 9
Steps:
- In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender. Drain, if necessary. , Combine butter and mustard; pour over cabbage mixture and toss to coat. Stir in pecans.
Nutrition Facts : Calories 109 calories, Fat 8g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 376mg sodium, Carbohydrate 8g carbohydrate (0 sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
WARM RED CABBAGE SALAD WITH PECANS
This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone.
Provided by Sharon123
Categories Cheese
Time 25m
Yield 6 serving(s)
Number Of Ingredients 13
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!
Nutrition Facts : Calories 231.2, Fat 18.4, SaturatedFat 4.5, Cholesterol 11.2, Sodium 148.9, Carbohydrate 14.3, Fiber 4, Sugar 7.6, Protein 5.6
WARM RED CABBAGE SALAD
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
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.
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