Warm Red Cabbage Salad


Warm Red Cabbage Salad

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette.
Prep Time 15 minutes
Cook Time 20 minutes
Course Salad, Side Dish, Veggie Side-Dish
Cuisine American
Servings 6
Calories 80 kcal


  • 2 tablespoons walnuts toasted
  • 1 tablespoon olive oil
  • 4 cups red cabbage
  • 3/4 teaspoon caraway seeds
  • 1/2 teaspoon salt
  • 1 crisp, sweet apple, such as Honeycrisp or Fuji
  • 1 shallot
  • 1 tablespoon red wine vinegar
  • 1/2 teaspoon Dijon-style mustard
  • 1/2 teaspoon ground black pepper


  • Wash all vegetables and pat dry.
  • Toast walnuts (see tip below). Remove from pan and allow to cool completely before chopping into small pieces.
  • Thinly slice cabbage and cut apple into matchsticks.
  • Finely chop shallot.
  • Heat oil in a large saucepan over medium heat.
  • Add cabbage, caraway seeds and salt.
  • Cook, covered, stirring occasionally, until tender, 8 to 10 minutes.
  • Remove from heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined.
  • Serve sprinkled with toasted walnuts.


Smart Shopping Tips
  • When selecting cabbage, choose only heads that are compact and firm. They should have fresh, crisp leaves free of discoloration or deep cuts. The head should only contain a few loose outer leaves.
  • The stem should be trimmed and fresh looking, not dry and cracked.
  • Avoid purchasing precut or shredded cabbage. Once the cabbage is cut, it begins to lose its vitamin C content, even if it is tightly packaged or well wrapped.
Cooking & Serving Tips:
  • To toast chopped walnuts, heat a small, dry skillet over medium-low heat. Add nuts and cook, stirring until lightly browned and fragrant, 2 to 3 minutes.
  • When cutting apples, place cut pieces into cool water with the juice of 1/2 lemon. The acid in the lemon will help keep the apples from oxidizing or darkening before you use them.  
  • Use 1/4 cup finely chopped red onion in place of the shallot.
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