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🥗 Autumn Red Cabbage Salad with Blue Cheese and Walnut Dressing

570 kcal · 30 min · 4 servings

Ingredients

• Brown sugar 80 g
• Light balsamic vinegar 200 ml
• Red cabbage, fresh 1 pc.
• Salt pinch
• Sugar pinch
• Toast bread 4 slices
• South Tyrol bacon 100 g
• Thyme, fresh 5 g
• Garlic cloves 1 pc.
• Rapeseed oil 8 tbsp
• Butter 2 tbsp
• Walnut kernels 50 g
• Chicory 1 pc.
• Radicchio 1 pc.
• Pepper, black ground pinch
• Mustard 1 tsp
• Blue cheese 150 g

Instructions

1. 1. Put brown sugar and vinegar into a pot and bring the mixture to a boil.
2. 2. Cut the red cabbage into thin strips.
3. 3. Rinse the red cabbage strips thoroughly.
4. 4. Dry the red cabbage well.
5. 5. Season the red cabbage with salt and add some sugar.
6. 6. Pour the hot vinegar over the red cabbage.
7. 7. Mix everything well together.
8. 8. Let the red cabbage marinate for one hour.
9. 9. Remove the crust from the toast bread slices.
10. 10. Cut the toast bread into small cubes.
11. 11. Cut the bacon into pieces about 1 cm in size.
12. 12. Rinse the thyme and dry it.
13. 13. Peel the garlic and halve it.
14. 14. Heat 1 tablespoon of oil in a pan.
15. 15. Add the bacon cubes, garlic, and thyme to the pan.
16. 16. Fry the ingredients for about 3 minutes until the fat melts.
17. 17. Remove the garlic and thyme from the pan.
18. 18. Add 2 tablespoons of butter to the pan and let it melt.
19. 19. Roast the walnuts for about 1 minute.
20. 20. Remove the walnuts from the pan.
21. 21. Toast the bread cubes in the butter for about 4 minutes until golden brown.
22. 22. Tear the chicory and radicchio into bite-sized pieces.
23. 23. Wash the leafy vegetables and dry them.
24. 24. Let the red cabbage drain in a sieve.
25. 25. Squeeze the red cabbage well to remove the liquid.
26. 26. Pour the drained red cabbage juice into a bowl.
27. 27. Season the juice with salt and pepper.
28. 28. Add mustard to the juice.
29. 29. Stir constantly while incorporating the oil.
30. 30. Cut the blue cheese into cubes.
31. 31. Place the red cabbage in a deep plate.
32. 32. Mix the red cabbage with the vinaigrette.
33. 33. Add the croutons and bacon.
34. 34. Garnish the salad with the blue cheese.
35. 35. Enjoy your meal!

Nutrition per serving

• kcal: 570
• Protein: 17 g · Fett/Fat: 46 g · Carbs: 22 g