Prep 10 mins Cook 15 mins Eat 20 mins
I love this easy Warm Red Cabbage Salad with Walnuts and Feta Cheese so much, I made it over and over again after testing it. In 20 minutes, you can have a warm, crunchy salad on the table to eat for lunch or a side dish with just about anything grilled or otherwise. We served this Warm Red Cabbage Salad at our Oktoberfest Cooking Class with Wiener Schnitzel made with pork loin. A match made in heaven, dare I say.
After getting a post Thanksgiving bargain on pork loin at Costco, this dish is on my menu again. And now that we are huddled by the fireplace in Southern California, a warm salad of red cabbage plentiful during winter is a great way to eat healthy long after summer vegetables are no longer in the markets.
The Warm Red Cabbage Salad makes a pretty holiday dish too, with the red and green theme going for it. Even though, I think red cabbage is really purple…just sayin. This purple vegetable is loaded with Vitamin C and tons of fiber, so eat as much as you like. The perfect dish to munch on in between all the holiday parties you are going to want to splurge at.
While the traditional German red cabbage side dish takes more than an hour to cook, this modern version is ready in a flash.
A small amount of chopping will get you started. Slice some red onion. Chiffonade the red cabbage into thin strips.
Cook the onion in some olive oil until soft.
Slice the apple in half, core it with a melon baller. With cut side down, cut in thin slices and then turn 90° and slice again so that you have short matchstick-like pieces. I love Honeycrisp apples for this dish – they add the perfect amount of tart flavor and crisp texture. For more about Honeycrisp apples, click here.
Add the red cabbage to the onion. Let the cabbage warm up and wilt.
The apples, walnuts and feta cheese complete the dish.
Plate up individual salads or present the Warm Red Cabbage Salad in a beautiful bowl.
Warm Red Cabbage Salad
1 medium red onion, thinly sliced
2 Tablespoons + olive oil
24 ounces small red cabbage
2 cloves garlic, minced
2 Tablespoons balsamic vinegar
2 red apple
3 ounces goat cheese chunks or feta cheese
1 Tablespoon parsley, minced
1 teaspoon fresh sage leaves, minced
3/4 cup walnut pieces, toasted
1/2 teaspoon Kosher salt to taste
3 grindings black pepper freshly ground
1. Preheat oven or toaster oven to 350°.
2. Quarter the red onion and slice into thin slices. Add with olive oil to skillet, cover and cook onion on medium low heat for 7 to 10 minutes or until completely wilted.
3. While the onion is cooking, quarter the cabbage and remove the white inner core from each quarter. “Chiffonade” each wedge into thin slices. You can slice in a food processor in about minute. Add cabbage, minced garlic and vinegar to onion. Cook on medium heat for another 5 minutes or more until softened. At end of cooking add minced sage.
4. While cabbage is cooking, toast walnuts in 350° oven for 5 minutes. Then, slice apples in half, core it with a melon baller. With cut side down, cut in thin slices and then turn 90° and slice again so that you have short matchstick-like pieces.
5. Just before serving, add the apple pieces, parsley, half of goat cheese chunks and half of walnut pieces. Season with salt and pepper. Give a stir and warm through for a minute. Plate to a large bowl and garnish with remaining walnuts and chunks of goat cheese.
Servings: 8 – 219 calories per serving
Oven Temperature: 350°F