Warm Red Cabbage Salad

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In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

 Warm Red Cabbage Salad
photographer: Ken Burris
Nutritionist Tested & Approved
Ingredients
  • Total Time: 20 minutes

  • 1 tablespoon extra-virgin olive oil

  • 4 cups red cabbage, thinly sliced (about 1/4 large head)

  • 3/4 teaspoon caraway seeds

  • 1/2 teaspoon salt

  • 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks

  • 1 shallot, minced

  • 1 tablespoon red-wine vinegar

  • 1/2 teaspoon Dijon mustard

  • 1/2 teaspoon freshly ground pepper

  • 2 tablespoons chopped walnuts, toasted (see Tip)

Directions
  1. 6 servings, generous 3/4 cup each

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

  3. Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.


Nutritional Facts

Servings
6
Per serving
Calories
75
Carbohydrates
10g
Fat
4g
Saturated Fat
0g
Monounsaturated Fat
2g
Protein
2g
Cholesterol
0mg
Dietary Fiber
2g
Potassium
183mg
Sodium
216mg
Added Sugars
0g
Exchanges
1 1/2 vegetable
1 fat
Carbohydrate Servings
1/2
Vitamin C (60% daily value)
Vitamin A (15% dv)
source of omega-3s.

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