Warm Red Cabbage Salad

It’s autumn and time for cabbage. I live in the northernmost state of federation in Germany – Schleswig-Holstein – with Europe’s largest single area of cabbage cultivation. To find a 1 pound head of red cabbage is nearly impossible. I bought a 2-kg-head and shredded it completely and used 250 grams for the

Warm Red Cabbage Salad

Warm Red Cabbage Salad

The rest will be fermented to red cabbage sauerkraut. In Europe feta cheese is – like Parmesan – a protected designation of indication. Feta has to be produced in Greece. I used greek-style cheese instead. Cold-pressed rapeseed oil is the German answer to olive oil. All came together to a delicious salad also for lunch at work.

Warm Red Cabbage Salad

Yield: 2 servings

Warm Red Cabbage Salad at work

Ingredients:

  • 35 grams sunflower seeds
  • 1/2 teaspoon brown sugar
  • fine grain sea salt
  • 1 tablespoon rapeseed oil
  • 1 onion, diced
  • 1 clove garlic, minced
  • 230 – 250 grams red cabbage, quartered and cut into thin ribbons
  • 1/2 teaspoon fresh rosemary, minced
  • 30 grams golden raisins
  • 2 generous tablespoons balsamic vinegar
  • 20 grams greek-style cheese, crumbled
  • Parmesan cheese, freshly grated to garnish

SOURCE

modified from Ulrike Westphal inspired by:
Heidi Swanson’s version from The Complete Tassajara Cookbook978-1590306727 *

Instructions

  1. Toast the sunflower seeds in a dry pan 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. Transfer the seeds immediately to a plate so they don’t stick to the pan. Set aside.
  2. Heat the 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. . Serve garnished with the remaining raisins, greek-style cheese, sunflower seeds and Parmesan cheese.

total time: 20 minutes
preparation time: 10 minutes
cooking/baking time: 10 minutes

 
 
*=Affiliate-Link to Amazon
Photo Credit: I ♥ Cooking Clubs
Hello Heidi Collage
 
 
For all other great IngredientsThatInspire! recipes visit the I heart cooking clubs site 
 
 

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6 Gedanken zu „Warm Red Cabbage Salad

  1. Kim

    Such beautiful ingredients and color in this dish. It screams unique and is very inspiring to the eyes. I imagine the red cabbage sauerkraut is equally stunning as a condiment or on the side of any dish.

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  2. Pingback: Kartoffel-Sauerkraut-Suppe mit Apfel - kuechenlatein.com

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