Prep Time: 20 Minutes
Cooking Time: Cook 35 Minutes
November/December 2019 Dig In Recipe
DirectionsNote: Wash hands with soap and water.
1. In a food processor or blender, combine 1 tablespoon blue cheese, ¼ cup oil, 3 tablespoons vinegar, mustard and salt and pepper to taste; process until creamy; set aside.
2. In a medium skillet over medium heat, add remaining oil and 1 tablespoon butter. Add walnuts and cook, stirring, for 2 minutes; season to taste with salt and pepper. Drizzle in maple syrup and cook, stirring, for 4 minutes or until nuts are well coated and have begun to caramelize. Transfer to a piece of parchment paper, spooning any remaining syrup over top. Separate the nuts while they're still warm. Let stand for 5 minutes or until cool.
3. In a large pot over medium heat, add ¼ cup butter. Add cabbage and salt to taste; cook for 7 minutes, stirring and tossing constantly, or until cabbage begins to wilt. Add red wine and sauté for 10 minutes or until liquid evaporates. Add remaining vinegar and sauté for 12 minutes, stirring constantly, or until cabbage is tender. Season to taste with salt and pepper. Transfer to a large serving dish and toss with blue cheese mixture.
4. Serve topped with walnuts remaining blue cheese.
Big Y's recipes reflect the guidance of the Partnership for Food Safety Education. To learn more, visit fightbac.org!
Nutrition FactsNutrition Information Per Serving Calories: 306 (Calories from Fat: 207)
Total Fat: 23g (Saturated Fat: 6g)
Total Carbohydrates: 23g (Dietary Fiber: 5g