Warm Red Cabbage Salad

Rating: 4.78 stars
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0

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.

EatingWell Test Kitchen
Source: EatingWell Magazine, March/April 2007

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Recipe Summary

total:
20 mins
Servings:
6
Nutrition Profile:
Heart Healthy
Low-Calorie
Low Carbohydrate
Dairy-Free
Diabetic Appropriate
Gluten-Free
Vegetarian
Vegan
Low Sodium
Low Added Sugars
Nutrition Info
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Ingredients

Directions

  • 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.

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Tips

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 Facts

Serving Size: generous 3/4 cup
Per Serving:
76 calories; protein 1.5g; carbohydrates 10g; dietary fiber 2.3g; sugars 5.7g; fat 4.1g; saturated fat 0.5g; vitamin a iu 681IU; vitamin c 35.7mg; folate 14mcg; calcium 33.7mg; iron 0.7mg; magnesium 15.9mg; potassium 193.5mg; sodium 215.7mg; thiamin 0.1mg.
Exchanges:

1 1/2 vegetable, 1 fat
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Reviews (5)

Read More Reviews
18 Ratings
  • 5 star values: 15
  • 4 star values: 2
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
Rating: 5 stars
10/31/2011
Tasty! One of those recipes that's fun to play with and change around. All the ingredients are "every day" and readily on hand. In fact I decided to make it late this afternoon. Anonymous Maitland FL Read More
EatingWell User
Rating: 5 stars
10/31/2011
I have been looking for a good recipe for red cabbage. This looks great! Anonymous St. Louis MO Read More
EatingWell User
Rating: 5 stars
10/31/2011
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 Read More
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Dianemwj
Rating: 3 stars
10/29/2011
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 Read More
EatingWell User
Rating: 5 stars
10/31/2011
Very tasty and easy to make. Elizabeth Topeka KS Read More
EatingWell User
Rating: 5 stars
10/31/2011
If you are suggesting a serving contains Omega three's you may wish to omit the toasting of the walnuts. As I understand it the heating process reduces the fragile walnut oils so there there are less Omega three's present. Anonymous Media PA Read More
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EatingWell User
Rating: 5 stars
10/31/2011
Actually the recipe is Flemish; this one is a German fantasy.. We cook the cabbage with the (sweet) apples (slow simmer) and yes you can add any kind of vinegar but do add the walnuts at the end. Anonymous Antwerp Read More
EatingWell User
Rating: 5 stars
10/31/2011
I have always liked red cabbage and often serve it cooked with apple red wine vinegar and a smidgen of brown sugar. Now I'm serving this delicious warm salad as the starter to the meal. Thank you. Anonymous Toronto Canada On Read More
EatingWell User
Rating: 5 stars
10/31/2011
Very tasty quick and easy. I always have red wine vinegar (for my Greek pasta salad) caraway seeds (for my rye bread) and dijon mustard (I prefer this to plain yellow mustard))in the pantry. Thanks for a great way to fix one of my favorite veggies. Anonymous Marysville OH Read More
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