In-Season Recipe Connection: Cabbage Salad with Goat Cheese (2024)

FAQs

What can I combine goat cheese with? ›

In addition to pairing with conserves, goat cheese and stewed fruit are also delicious when used together in cooking or as an appetiser. Whether you stew, caramelize or even poach them, apples and pears are frequently paired with goat cheese to create delicious sweet and savory recipes.

Most people refer to sliced or shredded raw cabbage coated with mayo- or vinegar-based dressing as coleslaw (or just slaw).

Toss 1 head of prepared cabbage with 1 tablespoon kosher salt. Let it sit. Place salted cabbage in a colander over a bowl for 1 to 2 hours. The salt pulls moisture out of the cabbage, seasons it, and leaves you with a super-crunchy texture that isn't raw or tough-tasting.

The roasted peppers and zucchini become sweet and tender, while the eggplant adds a perfect savoury undertone to the sandwich. Add this to a layer of creamy goat cheese and spicy chilli pesto and a sprinkling of peppery rocket and you have a combination of flavours that could not be improved.

Rich In Vitamins And Minerals:

Goat cheese contains more minerals and vitamins than cow cheese. It is especially rich in Vitamin D and Vitamin K, while also containing the same amount of vitamin A as cow cheese. Goat cheese is also high in B vitamins like thiamine, niacin and riboflavin.

Keep it bright: Red cabbage retains that vivid purplish color when you slice it with a stainless steel knife (rather than carbon steel), use a nonreactive pan (rather than cast iron or aluminum), and add an acid, like vinegar or lemon juice. Crisp it up: Shredded cabbage stays perky if it's soaked in cold water.

Baking soda does help green vegetables retain color, but it causes undesirable color changes in red cabbage—it turned blue. The science can be distilled to this: Adding baking soda to cooking water makes it slightly alkaline, which stabilizes the green color of chlorophyll.

With the shredded cabbage in a colander, mix in a tablespoon of salt per head of cabbage till it's evenly distributed. The salt will draw out excess water from cabbage while helping preserve the crispiness. After letting it sit for an hour or two, rinse it with water to remove the salt.

Sudden intake or excess consumption of sauerkraut may lead to diarrhea. However, with daily consumption, your body gets accustomed to it and gradually diarrhea is prevented.

Store in a cool, dry place. Once opened, keep refrigerated and consume within 6 weeks.

What does goat cheese taste good on? ›

Wonderful on crackers, stuffed inside of peppers, or tossed in a light summer salad, goat cheese is a bright, creamy addition to appetizers, pasta, and pizzas. These recipes, like beet Wellington and black-eyed pea bruschetta, will show you what all the fuss is about.

What does goat cheese go well on? I love goat cheese in a spinach, beet and walnut salad. It goes wonderfully with eggs, and fruit. I use it with baked squash, in omelets, baked egg cups, with grilled peaches, worth herbs like basil, tarragon, rosemary and thyme.

You can serve it to guests with any sweet and savory toppings you like: fresh fruit and veggies are my favorite, but pepper or fruit jams (fig jam is especially yummy!), dried fruit, pecans, cranberries, cured meats, sun-dried tomatoes, pesto, pine nuts, sea salt, or fresh herbs like fresh basil or rosemary or fresh ...

Chevre with Water Crackers

When you have a cheese as sharp and intense as a goat cheese, it's best not to compete too much. Goats cheese, without any accompaniments, is best served with a plain water cracker.