Warm Red Cabbage Salad with Walnuts and Feta Cheese
8 Servings
Prep Time: 10 min
Cook Time: 15 min
Total time: 25 min
Adapted from Fresh Food in a Flash
If you’ve never had a warm salad, you’re in for a treat! This German-inspired recipe is made simple but profound with balancing flavor combinations (savory, earthy, salty, sweet) that are sure to both satisfy your tastebuds and keep you warm this winter.
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, feta cheese or marinated tofu to make vegan
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
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.
