Go Back

Warm Cabbage Salad (Salade de Choux Rouge)

Print Recipe

Ingredients
  

  • 2 LBS. PURPLE CABBAGE
  • 1 CUP ONION COARSELY CHOPPED
  • 1/2 CUP FRESH PARSLEY CHOPPED
  • 1 TBS. GARLIC MINCED

DRESSING:

  • 1/2 CUP XAVIER'S VINAIGRETTE BASE
  • 1-2 TBS. RED WINE VINEGAR

Instructions
 

  • Remove outer leaves of cabbage and discard. Cut head into quarters. Shred into thin slices using a mandoline. Trim onion and garlic, removing any sprouts.
  • In a large bowl, toss cabbage with onion, garlic, and parsley. Add vinaigrette. Transfer to 2 quart flat casserole. Splash with red wine vinegar. Place in refrigerator for a few hours or overnight.

To Cook:

  • Remove from refrigerator. Toss lightly. Place in preheated 350° oven for 30 minutes. Toss once or twice during cooking time. Let come to room temperature to serve. Taste and splash with more RWV for a little accent...your call....

Notes

MJ dishes it out: 
  • This is also delicious uncooked. But, it stills needs to have an overnight in the refrigerator.
  • Marinated onions, which are a part of  Xavier's vinaigrette, can be used instead of raw onions. This will reduce the amount of vinaigrette used. 
  • Click HERE for Xavier's Vinaigrette