Warm Red Cabbage Salad
EatingWell.com
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 mins
Cook Time 20 minutes mins
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.