Savoy cabbage salad with salsiccia balls and hazelnuts


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Dinner: Savoy cabbage salad with salsiccia balls and hazelnuts


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Dinner: Savoy cabbage salad with salsiccia balls and hazelnuts

Are you in the mood for a healthy and hearty salad? Then our recipe for savoy cabbage salad with salsiccia balls and hazelnuts is just right for you.

Recipe for savoy cabbage salad with salsiccia balls, hazelnuts and balsamic dressing

Our salad is not only a treat for the palate, but also a feast for the eyes!

Unfortunately, the native types of cabbage have taken a back seat in our modern diet. Savoy cabbage, kale & Co. provide us with an incredible number of nutrients such as vitamin C, potassium and fiber. To take the cabbage to the next level of flavor, we combine the savoy cabbage with Italian sausage, hazelnuts and balsamic vinegar in this recipe. Enjoy your meal!


light

Rating: 4.5



low carb



salads







€ € € €

Ingredients for savoy cabbage salad with salsiccia balls, hazelnuts and balsamic dressing

for 4 servings

  • 60 grams of hazelnuts
  • 1 head of savoy cabbage (approx. 800 g)
  • 4-5 shallots
  • 250 g raw salsiccia (Italian sausage, alternatively: raw veal sausage)
  • 6 tbsp olive oil
  • 3 tablespoons white balsamic vinegar
  • 1 tablespoon dark balsamic vinegar
  • 1 tbsp medium hot mustard
  • sugar, salt, pepper

Preparation of the savoy cabbage salad with salsiccia balls, hazelnuts and balsamic vinegar dressing

  1. In a small pan, toast the hazelnuts over low heat until fragrant and dark spots. Let cool down.
  2. Remove the heads of the cabbage leaves, wash and drain. Remove the ribs and roughly chop the leaves. Peel and chop the shallots.
  3. Squeeze the sausage out of the skin and shape into small balls. Fry them in a coated pan in 1 tbsp olive oil until brown on all sides. Take out of the pan.
  4. Put the shallots in the pan and sauté in the sausage fat. Add the cabbage and stir-fry for 2-3 minutes. Season with salt and pepper, add 4 tablespoons of water and cook the savoy cabbage covered over a low heat for 8-10 minutes. Remove from the stove and let cool to lukewarm.
  5. Whisk together the two types of vinegar with the mustard, a good pinch of salt and pepper and a small pinch of sugar and fold in the remaining oil. Grate the hazelnuts to loosen the skins and coarsely chop the kernels.
  6. Arrange the savoy cabbage with the sausage balls. Drizzle over the balsamic dressing, sprinkle over the hazelnuts and fresh berries.

Tips for the recipe for savoy cabbage salad with salsiccia balls, hazelnuts and balsamic dressing

Recipe by @foodkissofficial

Energy and nutritional information for the recipe

Per 100g
energy 2.105kJ
503 calories
fat 42.6g
carbohydrates 15.1g
protein 18.7g

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