cabbage walnut salad

Have I mentioned that I love cabbage in all its forms? Because I do. This warm cabbage salad is a beautiful, bright, and nutty salad certain to cheer you up when the weather gets cool and the leaves start to fade. This recipe was passed on by Erin, one of my college housemates, and was featured in the house cook zine I compiled my last summer living there. It tastes just as good cold as it does warm, and I find that the flavors only improve on the second day. This makes a sizable salad, and can be easily adapted to feed a crowd.


Warm Cabbage Salad
Prep time: 
Cook time: 
Total time: 
  • 1 c walnuts
  • 2 tsp walnut or olive oil
  • salt and pepper to taste
  • 1 small red cabbage
  • 1 crisp red apple
  • 2½ Tbsp olive oil
  • 2 cloves garlic, minced
  • 2½ Tbsp balsamic vinegar
  • 1 red onion, quartered and thinly sliced
  • 1 tsp fresh oregano, optional
  1. Preheat oven (or toaster oven) to 350°.
  2. Toss the walnuts with 2 tsp oil, salt, and pepper.
  3. Spread nuts on a baking sheet and toast for 5-7 minutes, or until they begin to smell nutty. Be careful not to burn them!
  4. In the meantime, quarter the cabbage and remove the thick white core.
  5. Slice the wedges into pieces roughly ½” wide by 2-3″ long, breaking apart any large chunks.
  6. Slice apple lengthwise into sixths; remove core, then slice crosswise into thin pieces.
  7. In a cast iron over medium heat, sauté onion in 2½ Tbsp olive oil until translucent.
  8. Stir in garlic and vinegar and continue to cook for another 30 seconds.
  9. Add cabbage, stir well, and cover.
  10. Cook, stirring occasionally, for about 5 minutes, or until cabbage is just wilted and onions are tender. The cabbage will begin to soften and the color will change from dark purple to bright pink.
  11. Season with salt, pepper, and more vinegar, if desired.
  12. Add apple pieces, oregano, and walnuts and toss.
  13. Serve warm.