|1||red apple -- crisp|
|1||clove garlic -- finely|
|1||red onion -- quartered and|
1 sm red cabbage -- about 18 oz : chopped
2 TB balsamic vinegar
2½ TB olive oil
4 oz goat cheese -- broken into : lg pi
1 TB parsley -- chopped
½ ts fresh marjoram -- finely : chop,or ⅛ t
: salt, pepper
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3 inches long and set aside. Cut apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saut pan over a medium-high flame. As soon as they are
hot, add the onion and saut for 30 seconds. Add the cabbage, and cook for
about 2 minutes. Season with salt, freshly ground black pepper, and more vinegar, if necessary. Add the goat cheese, apple, and herbs.
Toss briefly and carefully before serving.
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