The cold weather has officially hit, and I find myself craving more hearty, stick-to-your-ribs food; salads aren’t typically included in this category. However, one of my coworkers brought this salad for lunch last week, and the scent wafting across the table motivated me to buy a 3-pound red cabbage at the farmer’s market this past weekend.
The recipe comes from one of my favorite sites, 101 Cookbooks. I love Heidi’s food philosophy, her photography, and her delicious creations. I have yet to be disappointed by one of her recipes, and this warm red cabbage salad was no exception.
The dish can be whipped up in a mere 30 minutes, making it perfect for a quick, light dinner. However, if you’re anything like me, you may enjoy this salad so much that you find yourself eating it at all times of the day. Believe me, it’s really that good.
Warm Red Cabbage Salad (Adapted from 101 Cookbooks) If you go to Heidi’s site, you’ll notice that she coats the sunflower seeds with sugar. However, as advised by my coworker, the salad is already quite sweet due to the raisins, so I chose to omit this step. Also, although this salad is wonderful alone, it is very tasty if accompanied by wild rice. Makes 4-6 servings. - 2 tablespoons extra-virgin olive oil 1 small red onion, diced 2 cloves garlic, sliced thinly 1 shallot, diced 1 pound red cabbage, thinly shredded 1 teaspoon dried rosemary 1/2 cup toasted sunflower seeds 1/2 cup raisins 1 tablespoons balsamic vinegar 2 ounces feta cheese, crumbled lemon juice (optional) - Heat the olive oil in a large skillet, and sauté the onion, garlic, and shallot until soft. Stir in the cabbage, and add a few pinches of salt. Cook for 1 minute. Add the rosemary, sunflower seeds, raisins, and vinegar. Stir and cook until the cabbage softens a bit, but still has crunch. Fold in the feta cheese and lemon juice (if desired). Season with more salt if needed. - Enjoy.