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 cookbook I compiled my last summer living there. It tastes just as good cold as it does warm, and I find that the flavors improve on the second day. I love this recipe, and it can be easily adapted to feed a crowd of 12. Note that the recipe calls for one rather small red cabbage and makes a sizable salad, so if yours is moderately sized, just use half.

 

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Warm Cabbage Salad
Recipe type: Salad
 

Ingredients
  • 1 c walnuts
  • 2 tsp walnut 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 marjoram, optional

Instructions
  1. Preheat oven (or toaster oven) to 350°.
  2. Toss the walnuts with the walnut oil, salt, and pepper, and toast them in the oven for 5-7 minutes, or until they begin to smell nutty.
  3. In the meantime, quarter the cabbage and remove the thick white core.
  4. Cut the wedges into pieces roughly ½” wide by 2-3″ long, and break the remaining wedges apart.
  5. Cut the apple lengthwise into sixths; core it, then slice the pieces thinly, crosswise.
  6. In a large pot over medium heat, sauté the onion, garlic, and vinegar in the olive oil for 1 minute.
  7. Add cabbage and cover, stirring occasionally, for about 5 minutes, or until the 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.
  8. Season with salt, pepper, and more vinegar, if desired.
  9. Add the apple slices, marjoram, and walnuts.
  10. Toss and serve, warm.

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