Red cabbage salad
- Caroline Hire – Food writer
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Serves 6
Easy
Prep: 10 mins
Cook: 10 mins
A star rating of 3.8 out of 5.5 ratingsRate
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This vibrant red cabbage salad with bacon and tangy blue cheese has contrasting textures and flavours – a great way to use up any leftovers
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Tomato & caramelised onion tart tatin
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Ingredients
Nutrition
Units:
MetricUS
-
6 rashers unsmoked bacon
diced
-
200ml red wine vinegar
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2 tbsp light soft brown sugar
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1 small red cabbage
shredded
-
handful sultanas
-
150g stilton
or other hard blue cheese, crumbled
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Nutrition: per serving
- kcal225
- fat14g
- saturates8g
- carbs12g
- sugars12g
- fibre1.8g
- protein12g
- salt1.7g
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Method
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step 1
Cook the bacon in a frying pan until crispy. You shouldn’t need any oil as the fat will run from the bacon.
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step 2
Heat the vinegar in a large saucepan until just simmering. Tip in the sugar and stir to dissolve, then add the red cabbage. Cook for a further 3 – 5 minutes, tossing the cabbage through the vinegar.
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step 3
Spoon the cabbage into bowl, stir through the bacon, sultanas and season with black pepper and a little salt. Allow to cool.
-
step 4
Toss in the blue cheese to serve.
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A star rating of 3.8 out of 5.5 ratings
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