Warm Cabbage Salad
Summary
| Yield | |
|---|---|
| Prep time | 1 hour |
| Meal-Course | Side |
| Cuisine | German |
| Characteristics | Healthy Quick & Easy |
| Holiday/Celebrations | |
| Preparation Method | Saute |
| Standard Key Words |
Description
Ingredients
| 1 | shallot, finely chopped | |
| 1/4 | c | heavy cream |
| 1 | t | dijon mustard |
| salt and freshly ground white pepper to taste | ||
| 1 | T | olive oil |
| 4 | Aidells Maple and Smoked Bacon Breakfast Sausage links, chopped | |
| 1/4 | c | white wine |
| 4 | c | shredded green cabbage |
| 4 | c | shredded red cabbage |
| 2 | T | white wine vinegar |
| 1 | T | red currant jelly or wine jelly |
| 6 | oz | Roquefort or other blue cheese, crumbled |
Notes
In a small saucepan over medium high heat, combine the wine and shallots and simmer until reduced to a thick syrup. Stir in the cream and Dijon and continue to simmer until slightly thickened. Season to taste with salt and pepper.
In a large heavy skillet over medium high heat, add the oil and sauté the sausage until browned, about 5-7 minutes. Transfer to a plate. Reserve the pan to cook the cabbage.
Return the skillet to medium high heat and sauté the green cabbage about 1 to 2 minutes, until it just begins to wilt. Transfer to a bowl.
Sauté the red cabbage in the same skillet about 1 to 2 minutes, until it just begins to wilt. Return the green cabbage to the skillet. Stir in the vinegar and jelly and cook 1 minute. Stir in the cream mixture and cook until cabbage is crisp-tender. Season to taste with salt and pepper. Serve the salad warm topped with the sausage and crumbled blue cheese.