Warm red cabbage salad with blue cheese
This warm red cabbage salad with blue cheese is incredibly easy to make and a perfect side dish at a dinner party or in a festive menu – it goes particularly well with roast poultry, pork or game. I used Gorgonzola but Stilton, Dolcelatte, Roquefort would also work. You can serve it with or without walnuts, according to your or your guests’ liking (you/they can scatter the walnuts over the salad just before eating).
Ingredients
Method
- Core and shred the cabbage. Finely slice the onion.
- Heat the oil in a pan then cook the onion for 5 minutes. Add the cabbage and thyme, put a lid on then turn down the heat and gently sauté for 5 minutes. Add the vinegar and cook for another 5-10 minutes (covered) until al dente.
- Meanwhile toast the walnuts (if used) in a frying pan for 3-4 minutes and set aside.
- When the cabbage is cooked but still crunchy, season with salt and pepper and crumble the walnuts on top. Add some maple syrup to your liking and toss.
- Transfer to a serving plate and scatter the cheese on top. Drizzle with a drop of maple syrup and garnish with some more walnuts.