Red Cabbage Orange Salad with Pancake Roulades

This red cabbage orange salad in vibrant colors matches citric sweet-sour flavors with soothing herb-cheese filled pancake roulades.
Course Salad
Servings 4

Ingredients

For the cream cheese roulade:

  • 1-1/4 cup of all purpose flour
  • 1 cup milk
  • 2 eggs
  • 1 tbsp vegetable oil
  • 1 dash salt
  • 1/4 tsp grated nutmeg
  • a little oil or butter to bake the roulade pancakes
  • 1/4 cup cream cheese
  • 1/4 cup herb cheese such as Boursin

For the salad:

  • 1 jar Hengstenberg red cabbage 24 oz
  • 3 oranges
  • salt and pepper to taste
  • 5 tbsp sunflower or grape seed oil
  • 1 chicory as garnish

Instructions

For the cream cheese roulade:

  • Sift the flour into a bowl and stir in milk and eggs. Mix in in oil, salt and nutmeg. Make four pancakes of roughly 9 in diameter and let cool.
  • Stir together the sour cream, cream cheese and herb cheese. Spread this cheese mix onto the 4 pancakes. Roll the pancakes into roulades, wrap in plastic foil and cool in refrigerator.

For the salad:

  • Wash oranges thoroughly. Grate the entire outer orange peel or carefully cut flakes of peel from the fruit.
  • Cut the top and bottom from the oranges. Cut remaining skin from the oranges including white inner skin (pith). Cut individual rounds of peeled orange onto plates.
  • Press remaining juice into a bowl. Season the fresh orange juice with salt and pepper. Carefully stir in sunflower or grape seed oil. Add drained red cabbage. Carefully fold in orange peel and round orange slices.
  • Put portions of the red cabbage salad onto plates, garnish with chicory leaves. Cut the herb cheese mix roulade into one inch strips and add to the plate. Serve.
Recipe adapted from Hengstenberg