Red cabbage salad with brie

Red cabbage salad with gorgonzola

• 1/2 RED CABBAGE, shredded
• 50 GRAM BRIE, in thin slices
• 1 PEAR, peeled and sliced
• 50 GRAM ALMONDS, chopped
• 3 TBSP OLIVE OIL
• 2 TBSP CIDER VINEGAR
• 1 TBSP HONEY

• 4 POTATOES, peeled and sliced
• 1 ONION, sliced
• 1/2 RED CABBAGE, shredded
• 100 GRAM RUCOLA
• 2 PEARS, peeled and sliced
• 50 GRAM WALNUTS, chopped
• 100 GRAM GORGONZOLA, cubed
• 6 TBSP OLIVE OIL
• 1/2 TBSP MUSTARD
• 2 TBSP VINEGAR

Mix, for the dressing, oil, vinegar, honey and pepper and salt to taste. Stir fry the cabbage 5 minutes and allow it to cool down; mix it with the pear. Put the mixture in a salad bowl and pour the dressing on top. Arrange the brie on the cabbage and finally sprinkle with almonds.

Cook the potatoes 15 minutes. Stir fry the onions 5 minutes in 2 tablespoons olive oil, add the potatoes and fry 3 minutes more. In a separate pan, bring half a cup of water to the boil, add the cabbage and cook 10 minutes. Mix the cabbage with the pear, the rucola and the potatoes and onions and put this in a salad bowl. Mix, for the dressing, the remaining olive oil with the vinegar, the mustard and pepper and salt to taste and pour this over the salad. Sprinkle with cheese and walnuts.

Never heard of "National Cabbage Day"? It is celebrated on the 17th of February in the USA. Click on culinary calendar for more links between cooking and celebration.