warm red cabbage salad

Categories
Salads
Yield
1 Servings
MeasureIngredient
 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

: thinly

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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