1,420 easy and fully explained recipes, with 33,930 photos and 78 videos

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.

24K 3 4.7

Last modified on: November 22^th 2020

Keywords for this recipe:

For 8 people, you will need:

1 1 kg 400 g red cabbage
2 200 g Parmesan (Parmigiano Reggiano)
3 parsley
4 chives
5 4 slices bread
6 4 tablespoons Clarified butter
7 10 tablespoons French dressing (vinaigrette)
Total weight: 2,010 grams

Change to the quantities for: 2 people 4 people 8 people 12 people

Change measures: Metric

Metric weight Metric volumes

How long does it take?

Time required for this recipe:

Preparation	Cooking	Start to finish
25 min.	5 min.	30 min.

At what time:

When will I finish if I start the recipe at ... ?
When should I start for the recipe to be ready at ... ?
Work this out...

Step by step recipe

Stage 1 - 10 min.

Prepare 1 kg 400 g red cabbage and shred finely, then put in a salad bowl.

Stage 2 - 5 min.

Cut 200 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.

Stage 4 - 3 min.

Dice 4 slices bread.

Use a bread with some character: rustic, sourdough, granary, wholemeal, etc.

Stage 5 - 5 min.

Melt 4 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.

Stage 6 - 2 min.

Add the croutons to the salad. Finish with 10 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.

Keeping

1 or 2 days in the fridge, covered with plastic film.

Source

Nanou.

Nutritional information

Whole recipe
Energetic value	Proteins	Carbohydrates	Fats
2,584 Kcal or 10,819 Kj	116 gr	193 gr	215 gr
129 %	45 %	18 %	33 %

Per 100 g
Energetic value	Proteins	Carbohydrates	Fats
129 Kcal or 540 Kj	6 gr	10 gr	11 gr
6 %	2 %	1 %	2 %

Per person
Energetic value	Proteins	Carbohydrates	Fats
323 Kcal or 1,352 Kj	15 gr	24 gr	27 gr
16 %	6 %	2 %	4 %

% are calculated relative to a Recommended Dietary Intake or RDI of 2000 k-calories or 8400 k-joules by day for a woman (change to a man).

Possible allergens in this recipe: Milk, Gluten, Sulfites, Mustard

How much will it cost?

For 8 people : 10.73 €
Per person : 1.34 €

Change currency:

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: You can check-out other recipes which use it, like for example: Cherry tomato and two cabbage salad, Red cabbage salad with chives, Red mixed pickle, Red cabage salad with toasted almonds, ... All
	Parmesan (Parmigiano Reggiano): You can check-out other recipes which use it, like for example: Tagliatelle and courgette spaghetti, carbonara style, Scallops with green asparagus tips and parmesan, Tomato foccacia, Curried prawn risotto, Spaghetti with tomatoes and pesto, ... All
	French dressing (vinaigrette): You can get more informations, or check-out other recipes which use it, for example: Alsatian-style salad, Chicken and Avocado Salad, Leeks in vinaigrette , Jerusalem artichoke salad, Tahitian salad, ... All
	Bread: You can get more informations, or check-out other recipes which use it, for example: Bread with Tomato , Green and red salad with sardines and eggs mimosa, Warm autumn salad, Norwegian tartines, Baked leek and Camembert slices, ... All

Other recipes you may also like

Sweetcrust pastry (pâte sablée)

Sweetcrust pastry is one of the basic pastry of French patisserie, used in many tart and cakes recipes, but it can also be rolled out and cut into biscuits, delicious with tea or coffee. This recipe is given for those who have a mixer (Kenwood, KitchenAid or other), but it can also be done with your...
466K 24.4 33 min. July 1^st 2019

French croissants

In this famous and highly technical recipe from a piece of yeast-based flaky dough we are going to cut and shape ("roll") croissants.
607K 24.4 2 hours 34 min. June 26^th 2019

Blanquette of veal

Blanquette is a classic dish of French family cooking, but can also be found in bistros. Veal is cooked slowly, and the sauce is thickened with a mixture of egg yolks and cream. I have set out a rather special way of making it.
405K4.4 2 hours 49 min. February 5^th 2015

Passion fruit jellies

Usually to make fruit jellies or (fruit "paste"), it's like jam but you need to cook fruit pulp and sugar much longer. Unfortunately, this long cooking is bad for both vitamins and flavour. In this recipe we use a special jam gelling agent, to reduce cooking time as much as possible .
320K4 2 hours 30 min. July 4^th 2018

Tiramisu

Classic italian recipe (the name means "pull me up" or more poetically, "take me up to the sky"). It's similar to a charlotte in its structure: layers of flavoured biscuits between layers of smooth cream.
482K5 49 min. July 27^th 2013

News list of cooking-ez.com

Note: We'll never share your e-mail address with anyone else.

Post your comment or question

Follow this recipe

If you are interested in this recipe, you can "follow" it, by entering your email address here. You will then receive a notification immediately each time the recipe is modified or a new comment is added. Please note that you will need to confirm this following.

Note: We'll never share your e-mail address with anyone else.

Alternatively: you can subscribe to the mailing list of cooling-ez.com , you will receive a e-mail for each new recipe published on the site.