Warm Red Cabbage Salad With Pecans |
|
 |
Prep Time: 15 Minutes Cook Time: 10 Minutes |
Ready In: 25 Minutes Servings: 6 |
|
This salad may be served as a salad or as a vegetable and holds up well. Adapted from Deborah Madison's Vegetarian Cooking for Everyone. Ingredients:
1 garlic clove, finely chopped |
1 tablespoon sherry vinegar |
3 tablespoons olive oil |
1 red onion, quartered, thinly sliced |
1 small red cabbage, quartered, thinly sliced |
salt |
freshly ground black pepper |
3 ounces goat cheese (or mild feta) |
1 red apple, quartered, thinly sliced |
1/4 cup kalamata olive, pitted, chopped |
1 tablespoon parsley, chopped |
1 tablespoon marjoram, chopped |
1/2 cup pecans, roasted (or walnuts) |
Directions:
1. Heat the garlic, vinegar, and oil in a skillet. Add in the onion, and cook for 30 seconds.
2. Add the cabbage, season with 1/2 teaspoons salt, and cook over high heat, tossing constantly with tongs.
3. When the leaves begiin to soften and change from red to pink, remove from the heat.
4. Add the remaining ingredients and toss just enough to combine them, then remove from the heat.
5. Season with plenty of pepper and serve warm. Enjoy!
|
|