Wilted Red Cabbage Salad
Is it only me or did winter just creep up on us? I mean 40 something degrees in mid-October… Really? Clearly, this means salad season is over. Bad news for calorie watchers? Maybe not. With a little creativity, everything can be revisited. After all, there’s no law stating that all salads are to be eaten cold. When I was a kid, my mom used to make a warm salad of wilted cabbage tossed with a Dijon mustard vinaigrette. Believe it or not, this was one of my favorite salads.
So, when I inherited a red cabbage head from my mom’s last visit, I knew exactly what to do with it – resurrect one of my childhood’s faves.
WILTED RED CABBAGE SALAD
1 medium red cabbage shredded
1/4 cup sherry or balsamic vinegar
2 tablespoons olive oil
2 tablespoons Dijon mustard
1 shallot minced
1 garlic clove crushed
1 teaspoon sugar (optional)
Salt
Pepper
In a skillet, heat the olive and saute the shallot until translucent. Add the garlic followed by the shredded cabbage. Season generously with salt and pepper. Add the sugar (optional). Toss well and saute until slightly wilted.
Add the vinegar, reduce the flame to medium, cover and cook for about 25 minutes until the cabbage is tender, but still has a bite to it. 5 minutes before the dish is ready, add the mustard and toss well.
Serve warm.
THRIFTY TIP: When cooking red cabbage, always add some form of acid to the cooking process otherwise the cabbage will turn blueish.
By Raissa Nebie on October 14, 2009 | 1
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One Response to “Wilted Red Cabbage Salad”
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Jill Mann
October 23rd, 2009 @ 1:06 PM
Your recipe sounds wonderful. I can’t wait to try it. It is something different from what I usually serve. Thanks for sharing.