This ain’t your mama’s cabbage.
Well, actually it is my mama’s cabbage, so maybe it is yours, too. This ain’t your… grandmother’s cabbage?
What I’m trying to say is that for those of you who aren’t into cabbage, it’s probably because you’re expecting that boiled green sludge that was so popular in the 1950s.
This is the recipe I use to make cabbage lovers out of cabbage naysayers.
No, I’m serious. Give it a shot, and if you don’t like it email me and be like “Finn, you’re wrong. Cabbage sucks. I tried it. It’s the worst and I will always and forever think it sucks.”
The nice thing is, cabbage is cheap, so your little trial won’t cost you much. (Also, I am still truly, ultra confident you won’t write in. Although I will be really impressed if anyone actually does write in- even if it’s to say something blows, it would be neat to receive… mail.)
Ah, right. Anyway…
Colin looked unenthused when I told him we would be having ‘cabbage salad’ for dinner. It was supposed to be a first course but then he finished off the entire thing and had no room for actual dinner (which to be fair, was just some crostinis- but still).
That’s right, he went from ‘ah man, cabbage… stupid food blogging’ to eating AN ENTIRE HEAD OF CABBAGE IN ONE SITTING.
It was impressive. And kinda gross. I mean, I guess I ate some of it, but like- wow, that’s a lot of veggies. At least I know he’s being healthy.
The cabbage in this recipe is lightly sautéed so it is cooked but keeps it’s crunch. Add to that the earthiness of the walnuts, sweetness of the apple, richness of the goat cheese, and acidity and brightness from some balsamic vinegar… it’s a total treat (and pretty darn healthy, but don’t tell anyone).
|Warmed Red Cabbage Salad with Walnuts & Goat Cheese|| |
- 1 small head red cabbage, cored and sliced into strips
- 1 small apple (I like Granny Smith), cored and sliced
- 1 small red onion, thinly sliced
- 1 clove garlic
- 2-3 Tbs balsamic vinegar
- 2 Tbs olive oil
- Goat cheese
- Salt and pepper
- ½ cup walnuts, toasted
- Core cabbage and slice into strips. Core apple, cut into sixths then slice each sixth horizontally so you have thin little triangles of apple. Halve then thinly slice onion.
- In a small frying pan, toast walnuts oven high heat. Stir frequently so they don't burn and remove from heat when they become lightly browned.
- In a large frying pan, heat olive oil and garlic on medium heat until lightly fragrant but not browned. Add sliced onion and 2 Tbs of balsamic vinegar and cook for 1 minute.
- Add cabbage and stir well. Cook for 5 minutes or so until slightly wilted and softened but still bright coloured.
- Add apple, walnuts, salt and pepper and stir well. Add goat cheese and stir gently to incorporate. Taste for seasoning and add an additional tablespoon of balsamic vinegar if it needs some acidity. Serve immediately.