In this quick German-inspired side dish, red cabbage is cooked until just
tender and combined with sweet apples, caraway and a tangy vinaigrette.
Serve with roasted pork loin or turkey kielbasa. Brought to us in collaboration with our friends at Green Mountain Farm Direct.
Warm Red Cabbage Salad
ACTIVE: 20 MIN TOTAL: 20 MIN
1 tablespoon extra-virgin olive oil
4 cups thinly sliced red cabbage (about 1/4 large head)
3/4 teaspoon caraway seeds
1/2 teaspoon salt
1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
1 shallot, minced
1 tablespoon red-wine vinegar
1/2 teaspoon Dijon mustard
1/2 teaspoon ground pepper
2 tablespoons chopped walnuts, toasted (see Tip)
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 the heat. Add apple, shallot, vinegar, mustard and
pepper and stir until combined. Serve sprinkled with toasted walnuts.
SERVES 6: GENEROUS 3/4 CUP EACH
Calories 76, Fat 4g (sat 1g), Cholesterol 0mg, Carbs 10g, Total sugars 6g
(added 0g), Protein 2g, Fiber 2g, Sodium 216mg, Potassium 194mg.
Nutrition bonus: Vitamin C (60% daily value).
TIP: 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.
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