Red Cabbage Salad Recipe

by 101cookbooks.com

The below red cabbage salad recipe is a less cheesy, fruity, and rich version of a recipe from Tassajara Cookbook - it uses feta but I enjoyed this salad also with goat cheese-- it lent a nice creaminess and subtle tang, both of which worked well with the balsamic but you may also try and experiment with the components in this salad until it is to your liking.

*Serves 4 to 6.


Ingredients:

1/2 cup sunflower seeds

1 teaspoon natural cane sugar (or brown sugar)

Fine grain sea salt

2 tablespoons extra-virgin olive oil

1 red onion, diced

3 medium cloves garlic, minced

1 pound head of red cabbage or radicchio, quartered and cut into thin ribbons

1 teaspoon fresh rosemary, minced

2 ounces golden raisins (or other plump, chopped dried fruit)

1 1/2 tablespoons balsamic vinegar

2 ounces low-fat feta cheese, crumbled

A bit of freshly grated Parmesan cheese, to garnish


Preparation:

Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt.

Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.

Heat the olive oil in a large skillet and saute the onion for a minute or two with a couple pinches of salt.

Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch.


Then stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely.

Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.


*This recipe was adapted from The Complete Tassajara Cookbook by Edward Espe Brown. Published by Shambhala (September 8, 2009)


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Original Red Cabbage Salad Recipe