Warm Red Cabbage Salad

Warm Red Cabbage Salad

18 Reviews
From: EatingWell Magazine, March/April 2007

In this quick German-inspired side dish, red cabbage is cooked until just tender and combined with sweet apples, caraway and a tangy vinaigrette. Serve with roasted pork loin or turkey kielbasa.

Ingredients 6 servings

for serving adjustment
Serving size has been adjusted!
Original recipe yields 6 servings
Nutrition per serving may change if servings are adjusted.
  • 1 tablespoon extra-virgin olive oil
  • 4 cups red cabbage, thinly sliced (about ¼ large head)
  • ¾ teaspoon caraway seeds
  • ½ teaspoon salt
  • 1 crisp, sweet apple, such as Braeburn or Gala, cut into matchsticks
  • 1 shallot, minced
  • 1 tablespoon red-wine vinegar
  • ½ teaspoon Dijon mustard
  • ½ teaspoon freshly, ground pepper
  • 2 tablespoons chopped walnuts, toasted (see Tip)


  • Active

  • Ready In

  1. Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, 8 to 10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir until combined. Serve sprinkled with toasted walnuts.
  • Tip: To toast chopped walnuts, heat a small dry skillet over medium-low heat. Add nuts and cook, stirring, until lightly browned and fragrant, 2 to 3 minutes.

Nutrition information

  • Serving size: generous ¾ cup
  • Per serving: 76 calories; 4 g fat(0 g sat); 2 g fiber; 10 g carbohydrates; 2 g protein; 14 mcg folate; 0 mg cholesterol; 6 g sugars; 0 g added sugars; 681 IU vitamin A; 36 mg vitamin C; 34 mg calcium; 1 mg iron; 216 mg sodium; 194 mg potassium
  • Nutrition Bonus: Vitamin C (60% daily value)
  • Carbohydrate Servings: ½
  • Exchanges: 1½ vegetable, 1 fat

Reviews 18

April 03, 2012
profile image
By: jordanhorowitz
Loved this recipe (and an addition) This was delicious. When I made it a second time, I took a cue from a restaurant which served a similar red cabbage salad with some crumbled blue cheese. So I added a fairly creamy blue cheese that melted just a bit, but retained most of its crumble. I highly recommend!
June 24, 2011
profile image
By: Dianemwj
This recipe needed some help I had all the ingredients for this recipe except for the cabbage which I picked up on a trip to the grocery store. Upon completion, all I could taste was caraway; the cabbage just soaked up the vinegar and I couldn't taste it at all. I added probably another quarter cup of vinegar and a bit of Splenda to give it a little sweet-and-sour flavor and that improved things quite a lot. My husband said he didn't think he would like it but he really enjoyed this dish. I'll make it again, it went great with pork chops, but I'll continue to bump it up a notch. Pros: Great flavor after additions Cons: Not enough vinegar
May 18, 2011
profile image
By: angietwn
Delish! I LOVED this dish - though it was an excellent use of ingredients and with only 1tbls of added fat (EVOO) I thought is was rich and flavorful. I was nervous about the caraway - but know this is a traditional flavor for cabbage. I used pecans instead of walnuts - its important to toast before hand, really helps lend extra flavor to the nuts. Only reason I deducted the point is b/c the Hubbie didn't like this as much as I did. Pros: Great way to use up cabbage Cons: Caraway is a Specific flavor
October 27, 2009
profile image
By: skbutler
I love red cabbage - this dish reminds me of one served to me years ago by Norwegian friends. I'm surprised that anyone would think this called for odd or unusual ingredients. My.
September 21, 2009
profile image
By: EatingWell User
AWESOME!!! This is pretty much a "pantry" recipe unless you don't keep cabbage around, which depends on the family. I didn't have caraway seeds, but I looked online and ground cumin has a close flavor profile, so I used that. I LOVED THIS SALAD! We had a bunch of cabbage lying around, needed to use it and I am sick of coleslaw for awhile. This will be a new staple salad in our house, especially in winter, since it is a warm salad. Jessica, Stockton, CA
September 21, 2009
profile image
By: EatingWell User
I love red cabbage and will definitely be trying this! Thanks for another great tip. (If people crab about not having the ingredients, why even bother to make a comment at all?) Linda, Clinton Twp, MI
September 21, 2009
profile image
By: EatingWell User
I have just been linked to your sight through Real Age. I think it's a great idea. Plus, I love cabbages. I had no ideal they were packed with so much nutritional value. Looking forward to vewing your next recipes. I have been looking for healthy recipes which will boost estergeen naturaly. Do you have anything is this area? So, thanks and good luck, I think you have a winner here with this page. Nonna May Green, Dublin, Ga
September 21, 2009
profile image
By: EatingWell User
This was delicious (and we had all the ingredients in our pantry). We doubled the apples, though. This reminds me of a recipe from when I was growing up. It's delicious with pork chops (we make our own version of shake and bake, without the chemicals). Jordan, Long Beach, CA
September 21, 2009
profile image
By: EatingWell User
I cook red cabbage often. It makes amazing cabbage rolls too! Re the ingredients, caraway seeds go into coleslaw better than celery seeds; mix honey with Dijon for a delicious coating for baking chicken & pork; red wine vinegar, dijon, extra virgin olive oil, minced garlic, s & p make a great home-made salad dressing. anonymous in Ontario
More Reviews