Warm Red Cabbage Salad

Yield: Makes 6 servings, generous 3/4 c. each.
Source: Eating Well Magazine, April 2007
Comments from a PA Kitchen: This was good; I'd make it again. I used half the caraway seeds. I also used pecans instead of walnuts b/c I didn't have any, but it would have been better with walnuts. I kept the heat really high for the first minute or so just to brown some of the cabbage a little. I like it all toasty. This was pretty too. Purple food is pleasing. :)


1 T. extra virgin olive oil
4 c. thinly sliced red cabbage (about 1/4 lg head)
3/4 tsp. caraway seeds
1/2 tsp. salt
1 crisp, sweet apple, such as Breaburn or Gala, cut into matchsticks
1 shallot, minced
1 T. red wine vinegar
1/2 tsp. dijon mustard
1/2 tsp. freshly ground pepper
2 T. chopped walnuts, toasted


  1. Heat oil in a lg saucepan over med heat. Add cabbage, caraway seeds, and salt. Cook, covered, stirring occasionally, until tender, 8-10 minutes. Remove from heat. Add apple, shallot, vinegar, mustard, and pepper and stir until combined. Serve sprinkled with toasted walnuts.


H.U: 1 per serving
76 Calories, 4 g. Fat, 2 g. Fiber

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