Red cabbage salad (prodigy)
Yield: 6 Servings
Ingredients:
- 20 Walnuts; shelled and broken -into quarters or eighths Walnut oil Salt & freshly ground pepper
- 1 sm Red cabbage (about 1 lb+)
- 1 Crisp apple
- 2 tb Balsamic vinegar
- 3 tb Light or virgin olive oil
- 1 sm Red onion; quartered and - thinly sliced crosswise
- 4 oz Soft goat cheese; crumbled -=OR=- Feta Cheese crumbled
- 2 tb Finely chopped parsley TOSS SHELLED WALNUTS in a little walnut oil to coat lightly season with salt and pepper and spread on baking sheet. Toast at 350F about
- 7 minutes until they begin to have a good toasty smell. Cut cabbage into quarters or sixths so that pieces are no more than about 2
- 1/2-inches across. Remove cores and slice pieces very thinly. Set
Instructions:
aside. Cut apple into sixths remove cores then thinly slice pieces crosswise. Combine vinegar and olive oil in wide saute pan over medium-high flame. When hot add onion and saute 30 seconds. Add cabbage and stir with tongs about 2 minutes or until just wilted. Leaves will begin to soften and color will change from bright purple-red to pink. Season to taste with salt plenty of pepper and more vinegar if necessary to sharpen flavors. Add most of cheese and parsley all the apples and walnuts. Toss briefly to combine garnish with remaining cheese and parsley and serve. DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK
