RADICCHIO CABBAGE RECIPES
RADICCHIO-CABBAGE SLAW WITH HONEY RECIPE | MARTHA STEWART
Cabbage and radicchio get the sweet-treatment, thanks to honey.
Provided by Martha Stewart
Categories Salad Recipes
Total Time 10 minutes
Prep Time 5 minutes
Number Of Ingredients 7
Steps:
- Whisk together honey, vinegar, and salt in a small bowl. Add oil in a slow, steady stream, whisking until well blended. Season with pepper. Toss together cabbage and radicchio in a large bowl. Add dressing; toss to combine. Cover, and refrigerate at least 5 minutes. Just before serving, toss again.
REINVENT PASTA WITH SEARED RADICCHIO, RED CABBAGE, AND ...
Gorgeous magenta hues make this dish a beauty—as does the flavor, a sophisticated blend of slightly bitter notes from radicchio, tart-sweet flavor from pickled raisins, and nuttiness from cheese and walnuts. We call for chickpea-based pasta, which we love for its mild flavor; you can use another legume-based pasta or whole-grain noodles if you prefer.
Provided by Ann Taylor Pittman
Total Time 35 minutes
Yield Serves 4 (serving size: 2 cups pasta mixture, 1 tbsp. nuts, 1 tbsp. cheese, and 1 tbsp. pickled raisins)
Number Of Ingredients 13
Steps:
- Bring apple cider vinegar and 2 tablespoons water to a boil in a small saucepan over high. Add raisins; boil 1 minute. Remove from heat; cool to room temperature. Drain. Cook pasta according to package directions; drain and place in a large bowl. Cut cabbage in half lengthwise (reserve 1 half for another use). Cut remaining half into 2 equal wedges. Cut whole head radicchio in half. Heat a large cast-iron skillet over high. Add 1 tablespoon oil; swirl to coat. Add cabbage and radicchio, cut sides down, and cook until well charred, about 5 minutes. Remove radicchio from skillet. Turn cabbage wedges; cook until well charred, about 5 minutes. Remove from skillet. Add 1 tablespoon oil to skillet; swirl to coat. Add onion wedges, cut sides down, and cook until well charred, about 4 minutes. Carefully turn wedges; cook until well charred, about 4 minutes. Remove from skillet. Cut cabbage and radicchio crosswise into slices; separate onion wedges into “petals.” Add cabbage, radicchio, onion, balsamic vinegar, salt, pepper, and remaining 2 tablespoons oil to pasta; toss well to combine. Top each serving evenly with nuts, cheese, and pickled raisins.
Nutrition Facts : Calories 395, CarbohydrateContent 41 g, FatContent 22 g, FiberContent 8 g, ProteinContent 14 g, SaturatedFatContent 4 g, SodiumContent 650 mg, SugarContent 16 g, UnsaturatedFatContent 18 g
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- Just before serving, toss cabbage, parsley, and radicchio in a large bowl with just enough dressing to coat, then season with salt and pepper.
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REINVENT PASTA WITH SEARED RADICCHIO, RED CABBAGE, AND ...
Gorgeous magenta hues make this dish a beauty—as does the flavor, a sophisticated blend of slightly bitter notes from radicchio, tart-sweet flavor from pickled raisins, and nuttiness from cheese and walnuts. We call for chickpea-based pasta, which we love for its mild flavor; you can use another legume-based pasta or whole-grain noodles if you prefer.
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Total Time 35 minutes
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Total Time 35 minutes
Calories 395 per serving
- Bring apple cider vinegar and 2 tablespoons water to a boil in a small saucepan over high. Add raisins; boil 1 minute. Remove from heat; cool to room temperature. Drain. Cook pasta according to package directions; drain and place in a large bowl. Cut cabbage in half lengthwise (reserve 1 half for another use). Cut remaining half into 2 equal wedges. Cut whole head radicchio in half. Heat a large cast-iron skillet over high. Add 1 tablespoon oil; swirl to coat. Add cabbage and radicchio, cut sides down, and cook until well charred, about 5 minutes. Remove radicchio from skillet. Turn cabbage wedges; cook until well charred, about 5 minutes. Remove from skillet. Add 1 tablespoon oil to skillet; swirl to coat. Add onion wedges, cut sides down, and cook until well charred, about 4 minutes. Carefully turn wedges; cook until well charred, about 4 minutes. Remove from skillet. Cut cabbage and radicchio crosswise into slices; separate onion wedges into “petals.” Add cabbage, radicchio, onion, balsamic vinegar, salt, pepper, and remaining 2 tablespoons oil to pasta; toss well to combine. Top each serving evenly with nuts, cheese, and pickled raisins.
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Reviews 1
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