Warm Red Cabbage Salad
My ex-husband's father was from Prague and his mother from Germany. Every Thanksgiving, I would make the turkey and his father would make the red cabbage to go with it. A wonderful tradition. The red cabbage would cook for at least an hour, probably more with onion and apple. This is a modern version of this dish that you can make in just 20 minutes.
Servings: 8
Calories: 219kcal
Ingredients
- 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
Instructions
- Preheat oven or toaster oven to 350°.
- 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.
- 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.
- 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.
- 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.
- ENJOY THIS RECIPE FROM FreshFoodinaFlash.com
Nutrition
Calories: 219kcal