Side Servings
Warm cabbage and blue cheese salad
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Wine/Spirit Pairing
L’Avenir Chenin Blanc 2005
Ingredients
Method![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-down.jpeg)
- 2-4 baby cabbages (depending on size), shredded
- 3-4 spring onions, sliced
- About 200g Gorgonzola, broken into chunks
- For the dressing
- 3 T apple-cider vinegar
- 1 clove garlic, crushed
- 1 t Dijon mustard
- 12 T sunflower oil
- Sea salt and milled black pepper
- For serving
- About 500g hot steamed potatoes
Method
Ingredients![](https://taste.co.za/wp-content/themes/taste.co.za/img/details-arrow-up.jpeg)
Mix together the dressing ingredients.
Gently heat in a wide pan then wilt the cabbage and onion in the dressing.
Remove from heat. Add the cheese.
Spoon over hot potatoes.
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