Go Back

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).
Print Recipe
Prep Time 5 minutes
Cook Time 20 minutes
Resting Time 4 hours
Total Time 25 minutes
Servings: 4 people
Cuisine: Fusion
Calories: 1234
Ingredients Method

Ingredients
  

  • ½ red cabbage
  • 1 red onion
  • 1 Tbsp olive oil
  • 1 tsp fresh thyme leaves
  • 2 Tbsp red wine vinegar
  • 50 g walnuts optional
  • 50 g blue cheese crumbled
  • 2 Tbsp approx maple syrup

Method
 

  1. Core and shred the cabbage. Finely slice the onion.
  2. 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.
  3. Meanwhile toast the walnuts (if used) in a frying pan for 3-4 minutes and set aside.
  4. 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.
  5. Transfer to a serving plate and scatter the cheese on top. Drizzle with a drop of maple syrup and garnish with some more walnuts.