It’s funny to me that, somehow, one of the most offensive-in-childhood vegetables has become one of my favorites. Cabbage. Green, red, raw, cooked — I’m into it.
My mom has this red cabbage recipe that I like to call “The Magic Cabbage”. It’s beautiful and tasty, keeps well, and goes with almost anything. Just thinking about it has my tummy growling. Oh, and did I mention that it’s easy?
Warm Red Cabbage Salad with Goat Cheese
1/4 cup canola oil
1 medium-sized head of red cabbage, thinly sliced
2/3 cup chopped and lightly toasted hazelnuts or pine nuts
1/3 cup balsamic vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
4 ounces fresh goat cheese
In a medium pan, gently heat oil. Add cabbage and 1/2 cup of the nuts. Saute until cabbage is wilted. Add balsamic vinegar, sugar, and salt, and cook for 1 minute, stirring well to coat the cabbage mixture. Taste to make certain cabbage is tender. Transfer cabbage to 4 salad plates. Crumbled an ounce of the goat cheese over each salad and sprinkle with the remaining chopped nuts.
Et voilà! Go make some.