In this quick German-inspired side dish, red cabbage is cooked until just
\n tender and combined with sweet apples, caraway and a tangy vinaigrette.
\n Serve with roasted pork loin or turkey kielbasa.\u00a0 Brought to us in collaboration with our friends at Green Mountain Farm Direct.\u00a0
\n <\/p>\n
Warm Red Cabbage Salad<\/p>\n
ACTIVE: 20 MIN TOTAL: 20 MIN<\/p>\n
1 tablespoon extra-virgin olive oil
\n 4 cups thinly sliced red cabbage (about 1\/4 large head)
\n 3\/4 teaspoon caraway seeds
\n 1\/2 teaspoon salt
\n 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
\n 1 shallot, minced
\n 1 tablespoon red-wine vinegar
\n 1\/2 teaspoon Dijon mustard
\n 1\/2 teaspoon ground pepper
\n 2 tablespoons chopped walnuts, toasted (see Tip)<\/p>\n
Heat oil in a large saucepan over medium heat. Add cabbage, caraway
\n seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10
\n minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and
\n pepper and stir until combined. Serve sprinkled with toasted walnuts.<\/p>\n
SERVES 6: GENEROUS 3\/4 CUP EACH<\/p>\n
Calories 76, Fat 4g (sat 1g), Cholesterol 0mg, Carbs 10g, Total sugars 6g
\n (added 0g), Protein 2g, Fiber 2g, Sodium 216mg, Potassium 194mg.
\n Nutrition bonus: Vitamin C (60% daily value).<\/p>\n
TIP: To toast chopped walnuts, heat a small dry skillet over medium-low heat.
\n Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.<\/p>\n