Edible Bozeman

Warm Red Cabbage Salad

Makes 4-6 servings

1 cup walnut halves or pieces
1 small head red cabbage or ½ large
1 apple
½ red onion
2 tablespoons olive oil
2 tablespoons balsamic vinegar
Flake salt and freshly ground black pepper
4 ounces Amaltheia goat cheese (plain or smoked)

Preheat oven to 350°F. Scatt er walnuts on a rimmed sheet pan and toast in oven for 5–7 minutes, until fragrant and golden brown. Transfer nuts to a plate to cool.

Quarter the cabbage and slice very thinly using a mandoline or knife. Stand apple upright and slice off each side around the core. Th inly slice the side pieces into planks and then lay planks on their sides and cut into matchsticks. Slice onion very thinly.

Put oil and balsamic vinegar into a large (12–14-inch diameter) sauté pan and heat over medium-high heat. Add the onion and cook for 30 seconds. Add the cabbage and stir with a pair of tongs for a couple minutes, until just wilted. Season with salt and pepper, add the apple, goat cheese, and walnuts. Toss gently before serving.

  • Adapted from Deborah Madison’s The Greens Cookbook.

Related Posts