This warm red cabbage salad is a delightful balance of textures and flavors, perfect for a light lunch or an elegant side dish. The heart of the dish is sweet red cabbage, quickly sautéed to retain its crunch while softening its bite. It is paired with crisp apple slices that add a refreshing sweetness, contrasting beautifully with the sharp, creamy goat cheese. A simple dressing of olive oil, balsamic vinegar, and garlic infuses the salad with aromatic depth, while fresh parsley and marjoram provide an herbal finish. The red onion adds a mild pungency that rounds out the profile. Ideal for autumn gatherings or as a healthy, vibrant addition to a weeknight dinner, this dish comes together in minutes but tastes like it was prepared with care. ItâÂÂs a vegan-friendly option if you skip the cheese, or a rich, satisfying treat with it. Serve immediately to enjoy the warmth and freshness at their peak.
Warm Red Cabbage Salad
Description
This warm red cabbage salad is a delightful balance of textures and flavors, perfect for a light lunch or an elegant side dish. The heart of the dish is sweet red cabbage, quickly saut&# 195;©ed to retain its crunch while softening its bite. It is paired with crisp apple slices that add a refreshing sweetness, contrasting beautifully with the sharp, creamy goat cheese. A simple dressing of olive oil, balsamic vinegar, and garlic infuses the salad with aromatic depth, while fresh parsley and marjoram provide an herbal finish. The red onion adds a mild pungency that rounds out the profile. Ideal for autumn gatherings or as a healthy, vibrant addition to a weeknight dinner, this dish comes together in minutes but tastes like it was prepared with care. ItâÂÂs a vegan-friendly option if you skip the cheese, or a rich, satisfying treat with it. Serve immediately to enjoy the warmth and freshness at their peak.Ingredients
Directions
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Quarter and core the red cabbage, then cut the wedges into thin strips, approximately 2 to 3 inches long. Set aside.
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Core the apple, cut it lengthwise into sixths, and slice the pieces thinly crosswise.
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Peel and mince the garlic clove.
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Peel and thinly slice the red onion.
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In a wide sauté pan, combine the olive oil, balsamic vinegar, and minced garlic over medium-high heat.
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Once the oil is hot, add the sliced red onion and sauté for about 30 seconds until fragrant.
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Add the shredded red cabbage to the pan and cook for about 2 minutes, stirring frequently, until just tender-crisp.
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Remove the pan from heat. Season with salt, freshly ground black pepper, and additional vinegar if desired.
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Add the apple slices, crumbled goat cheese, chopped parsley, and finely chopped marjoram.
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Toss gently but thoroughly to combine all ingredients and coat with the dressing. Serve immediately.
Nutrition Facts
Servings 1
- Amount Per Serving
- Calories 20.4kcal
- % Daily Value *
- Total Fat 0.1g1%
- Saturated Fat 0.0g0%
- Cholesterol 0.0mg0%
- Sodium 4.9mg1%
- Total Carbohydrate 5.2g2%
- Dietary Fiber 1.2g5%
- Sugars 3.3g
- Protein 0.4g1%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
This salad is best served warm and immediately after preparation. If leftovers occur, store in an airtight container in the refrigerator for up to 24 hours, though the cabbage may lose some crunch.
For a vegan version, omit the goat cheese or substitute with vegan crumbles. Add toasted walnuts or pecans for extra crunch.
Ensure the pan is hot before adding the cabbage to prevent it from becoming soggy. Taste and adjust seasoning with extra vinegar or pepper to balance the sweetness of the apple.
