Warm Cabbage Salad (With Apples and Toasted Walnuts)

[amidthestars]

Inspired by two of underused's recent posts - the Coconut Curry Cabbage and the Sautéed Swiss Chard - I'd like to share one of my favourite cabbage recipes, just in time for (I know, I know, don't say it) the approaching fall.

I got this recipe from the vegan cooking blog Hell Yeah It's Vegan, which has become a go-to source for simple and interesting ways to prepare vegetables. (I'm a fairly new vegetarian.) The first time I made it, I followed the recipe exactly, but since then I've made little tweaks here and there based on my own tastes. What follows is the recipe as originally posted (which you can also get from the link), with some notes from me at the end.

You will need...

• 1 c walnuts
• 2 tsp walnut or olive oil (I use olive oil)
• salt and pepper to taste
• 1 small red cabbage
• 1 crisp red apple
• 2 cloves garlic, minced
• 2 1/2 tbsp balsamic vinegar
• 1 red onion, quartered and thinly sliced
• 1 tsp fresh oregano, optional

Directions:

Preheat oven to 350 degrees F. Toss the walnuts with 2 tsp oil, salt, and pepper. Spread nuts on baking sheet and toast for 5-7 minutes, or until they begin to smell nutty. Be careful not to burn them!

In the meantime, quarter the cabbage and remove the thick white core. Slice the wedges into pieces roughly 1/2 inch wide by 2 - 3 inches long, breaking apart any large chunks. Slice apple lengthwise into sixths; remove core, then slice crosswise into thin pieces.

In a cast iron over medium heat, saute onion in 2 1/2 tbsp olive oil until translucent. Stir in garlic and balsamic vinegar and continue to cook for another 30 seconds. Add cabbage, stir well, and cover.

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 colour will change from dark purple to bright pink. 

Season with salt, pepper, and more vinegar, if desired. Add apple pieces, oregano, and walnuts, and toss. Serve warm. 


A few notes: 

Sometimes I don't toast the walnuts, especially if it's summer and I don't want to heat up the apartment. Everything still turns out just fine.

I'm not super fond of onions, so sometimes I only use about half of what the recipe calls for, and sometimes I skip it entirely. Things are still fine then, too. 

I really like the apple, so sometimes I add extra, and I highly recommend this.

This really is best served warm. I live alone and can never eat a whole batch in one sitting (and, gosh, please don't ever try), and it's still very good a day or two later, but it's especially lovely when it's fresh. So, have someone to share it with, is what I'm saying. 

 

Comments

[thedaughteroftyr]

Oooh damn.

Not sure it's the recipe for me but I'm definitely checking that blog for future yum yums.

[amidthestars]

It's a great site. I find that the recipes are not only really lovely and creative, but also usually simple and quite hearty/substantial, which I appreciate a lot. It could be because I'm still new to plant-based eating, but eating enough is still sometimes a struggle, and these recipes usually help me a lot.

[underused]

I totally missed this somehow. (Does DW notify you if people tag you? It seems not. It would be nice if it did.)

This sounds lovely. I always want to put nuts in things (my sister's really good at it) but I never seem to have the right recipe--until now. I'm def on board with the extra apples!

[amidthestars]

I assumed that it would, but I guess it doesn't? (But then, what is the point of being tagged?)

I really like this recipe. It's a lovely (to me, anyway) combination of flavours, and I really like apples in things. Also, red cabbage is just so pretty. Purple food forever.

[full_metal_ox]

And it's taken me a whole year to realize that what you've got here is a healthful take on Waldorf Salad!