Roquefort cheese is one of the oldest cheeses made in France. Pair it with red cabbage, some dijon mustard, mayo and citrus and you’ve got one decadent and different side for your memorial day barbecue. Oooh, and it takes a good picture too.
This recipe is a collaborative effort. Our wonderful cook and writer, Terry Krongold sent me the recipe. I decided to make it for my family barbecue recently and felt the need to lighten it up a bit with some lemon juice and white wine vinegar. You can choose your favorite. Create the original. Taste and tweak any way you wish.
2 medium heads red cabbage
1-1/2 C crumbled Roquefort
2 C fresh chopped parsley
½ C grainy Dijon mustard
3-1/2 C Hellman’s mayo
(Deborah’s Tweak:) 2Tbs. Lemon Juice, 2 Tbs. White Wine Vinegar
Remove outer cabbage leaves & reserve. Core & finely shred cabbage. In large bowl, add 1 C Roquefort & 1 C parsley with the cabbage. Toss well. In separate bowl, combine mustard & mayo; add to cabbage & coat thoroughly. Line large glass bowl with reserved outer leaves. Add cabbage mixture. Chill 2 hours.
Deborah Smith , Founder and Executive Editor of JerseyBites.com. Launched in 2007 as a home for her growing collection of recipes, Jersey Bites soon grew into a hub for all things edible in the Garden State. Deborah is also the owner of Parents With Nannies, Inc. which operates a network of nanny employment websites established in 1999. In her spare time, (Ha) she works as a Social Media consultant and speaker. You can learn more about her services and marketing through social media on her blog www.DeborahLSmith.comClick here for reuse options!
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