Warm Cabbage Salad with Goat Cheese

Here is a wonderful recipe that was discovered years ago and then forgotten about. I’m not sure that this is the exact one I found year ago, but it is delicious all the same. Thank-you portandfin.com

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Salad is such a lovely way to get your veggies in but sometimes we get tired of green leafy salads. This cabbage salad has wonderful flavours with the balsamic vinegar, goat cheese, apple and toasted pecans. It will leave you satisfied for taste and for fullness.

A few changes that I made to the recipe include: I’m not a lover of walnuts so I used pecans; I like the cabbage a little more cooked so I cover it for about 5 minutes to let it steam; I made half of the recommended measurements (since I’m the only one in my family that will eat cabbage).

Here’s what you’ll need (the smaller version – see the post from portandfin.com for the biggie):

  • 1/2 head red cabbage, cored, thinly sliced
  • 1/2 granny smith apple, cored, thinly sliced
  • 1/4 large sweet onion, thinly sliced
  • 1 clove garlic
  • 2 Tbsp balsamic vinegar20150315_162623_resized
  • 1 Tbsp olive oil
  • goat cheese
  • salt and pepper
  • 1/3 cup pecan pieces

What to do:

  1. Chop chop! Core and thinly slice your cabbage, apple, and onion. Cut the ‘rings’ of cabbage onion and apple into thirds so that your pieces aren’t so long.
  2. In a large frying pan, over medium heat, warm the oil. Add the garlic and onions, then add the balsamic and cook until onions are soft.
  3. Add the cabbage. Stir to coat. You can just let it wilt or you can cover it and cook for 5-10 minutes. Either way, cook until desired tenderness.
  4. Stir in the apples, salt and pepper to taste, and pecans.
  5. Then crumble the cheese into the salad. If you toss it, it blends with the balsamic to make a creamy ‘dressing’.

Enjoy!

Dr. Kerri Fullerton ND & Dr. Whitney Young ND