Warm Red Cabbage Salad with Feta and Pecans
Sunnyside Cook
This cabbage creation combines beautiful colors and textures and can be served as a salad or vegetable dish.
Ingredients
- 1/2 cup pecans toasted (see below) and then roughly chopped
- 3 tablespoons olive oil
- 1 red onion peeled, quartered and thinly sliced
- 1 garlic clove minced
- 1 teaspoon plus 1 tablespoon or more sherry vinegar (divided, see below)
- 1 small red cabbage about 1 1/4 pounds, quartered and thinly sliced
- Salt and freshly ground black pepper
- 1 red apple cored, quartered and thinly sliced
- 1/4 cup pitted and chopped kalamata olives
- 3 ounces feta cheese crumbled or cut into small cubes
- 1 tablespoon chopped fresh parsley leaves
Instructions
For the pecans
- Preheat the oven to 300 degrees F. Place the pecans on a baking sheet and put in oven. Bake for 5 minutes. Stir the pecans and bake an additional 5 minutes. Remove from oven and transfer to plate. Allow the pecans to cool to room temperature, then chop and set aside.
For the salad
- Heat the olive oil in a large, wide skillet over medium heat and add the sliced onion. Cook, stirring occasionally for about 5 minutes, until the onions are soft and a light pink color.
- Add the minced garlic and cook an additional minute.
- Turn the heat to high heat and add the cabbage, one teaspoon of sherry vinegar, and 1/2 teaspoon of salt. Toss often with tongs until the leaves begin to soften and become more pink.
- Remove the skillet from the heat and add 1 tablespoon sherry vinegar, the apples, olives, parsley, and pecans. Return to medium high heat, toss until all these elements are well combined with the cabbage, remove from heat, add the feta and toss again.
- Taste to see if more salt or vinegar is needed. Add one or both to taste. Add freshly ground black pepper and toss again. Serve warm.
Notes
Adapted from Vegetarian Cooking for Everyone by Deborah Madison.