Warm Red Cabbage Salad With Pecans
Prep Time
20 min.
Cooking Time
5-6 min.
Yields
4-6
Ingredients
1 Garlic clove, finely chopped
1 Tablespoon sherry vinegar
3 Tablespoons extra virgin olive oil
1 Red onion, quartered and thinly sliced
1 Small red cabbage, about 1 1/4 lbs., quartered and thinly sliced
Salt and pepper
3 Ounces crumbled goat cheese or mild feta
1 Red apple, quartered and thinly sliced
1/4 Cup pitted and chopped kalamata olives
1 Tablespoon each chopped parsley and marjoram
1/2 Cup chopped and roasted pecans or walnuts
Directions
Heat garlic, vinegar and oil in a wide skillet, add the onion and cook 30 seconds.
Add cabbage, season with 1/2 teaspoon salt, and cook over high heat, tossing constantly with tongs.
When leaves begin to soften and turn from purple to pink, remove from heat.
Add remaining ingredients and combine them, then remove from heat.
Season with plenty of pepper and serve warm
Credit
Deborah Madison