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Nanou's red cabbage salad
If you are used to the usual red cabbage salad (just cabbage in a vinaigrette), I hope you will be agreeably surprised with this more sophisticated version using herbs, diced Parmesan and fried croutons.
49 K 4.7/5 (3 reviews)604616
Last modified on: November 22th 2020
For 4 people, you will need:
- 1
700 g red cabbage - 2
100 g Parmesan (Parmigiano Reggiano) - 3
Parsley - 4
Chives - 5
2 slices bread - 6
2 tablespoons clarified butter - 7
5 tablespoons french dressing (vinaigrette) - Total weight: 1,005 grams
Times for this recipe
Preparation
25 min.
Cooking
5 min.
All in all
30 min.
When should you start or finish this recipe?
If you start now, at , you will finish around : ?.Change start time
To finish around 7pm, you'll need to have started before: .Change end time
Step by step recipe
Stage 1 - ⌛ 10 min.
Prepare 700 g red cabbage and shred finely, then put in a salad bowl.
Stage 2 - ⌛ 5 min.
Cut 100 g Parmesan (Parmigiano Reggiano) into small dice and add to the bowl.
Stage 3 - ⌛ 5 min.
Coarsely chop the parsley leaves and finely chop the chives, then add to the bowl.
Mix well and cover with a plate while you make the croutons.
Mix well and cover with a plate while you make the croutons.
Stage 4 - ⌛ 3 min.
Stage 5 - ⌛ 5 min.
Melt 2 tablespoons clarified butter in a small frying pan on high heat. When good and hot, add the bread cubes.
Fry until golden brown all over, stirring frequently.
Fry until golden brown all over, stirring frequently.
Stage 6 - ⌛ 2 min.
Add the croutons to the salad. Finish with 5 tablespoons french dressing (vinaigrette), mix well and serve without delay.
Remarks
As suggested in stage 4, it is worth using a brown, rustic style of bread (avoid sliced white if you can), which makes croutons that look stylish when browned and taste as good as they look.
If you don't have clarified butter, use normal butter, but do take care not to let it burn when frying the croutons.
For the cheese, you can use Pecorino or Comté instead of Parmesan.
If you don't have clarified butter, use normal butter, but do take care not to let it burn when frying the croutons.
For the cheese, you can use Pecorino or Comté instead of Parmesan.
Keeping: 1 or 2 days in the fridge, covered with plastic film.
Source: Nanou.
Nutritional information
| Proteins | Carbohydrates | Fats | Calories | Energy | |
|---|---|---|---|---|---|
| Per 100 g | 19 g RDI=29 % | 117 g RDI=44 % | 17 g RDI=24 % | 196 kcal RDI=10 % | 822 kJ RDI=10 % |
| Per person | 48 g RDI=74 % | 295 g RDI=111 % | 44 g RDI=61 % | 493 kcal RDI=25 % | 2,066 kJ RDI=25 % |
| Whole recipe | 192 g RDI=296 % | 1,180 g RDI=445 % | 178 g RDI=245 % | 1,973 kcal RDI=99 % | 8,264 kJ RDI=99 % |
How much will it cost?
For 4 people
5.40 €
Per person
1.35 €
Note: Be careful, these prices are only an estimate, you can consult the table of prices by ingredients used for this estimate.
This recipe uses (among others)
Red cabbage
Parmesan (Parmigiano Reggiano)
French dressing (vinaigrette)
You can get more informations, or check-out other recipes which use it, for example: Tahitian saladComtoise endive saladCrunchy spring saladRice and fresh spinach saladBaby spinach salad See all 71 other
Bread
You can get more informations, or check-out other recipes which use it, for example: Corn salad with croutonsMontbenoit's canapés"Buttonhole" quail eggsMelting Epoisses on toast Brussels-Bombay salad See all 77 other
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