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!
Warm Red Cabbage Salad
From EatingWell: 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.
18 Reviews for Warm Red Cabbage Salad
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.
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.
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.
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