Warm Cabbage Salad
This warm cabbage and apple salad brings together a delightful mix of flavors and textures to create a dish that is both comforting and satisfying. Crisp and tangy apples, combined with tender shredded cabbage and aromatic caraway seeds, are complemented by the subtle sweetness of caramelized shallots. A splash of white wine vinegar adds a bright, refreshing touch, while fresh parsley provides a final burst of color and freshness. Perfect as a side dish or a light main course, this salad is sure to become a favorite at your table.
— Constant Cookbook
Ingredients
- 2 Tbs. extra-virgin olive oil
- 2 large shallots, minced
- 2 to 3 lb. assorted cabbages,
- cored and cut into shreds 1/4 inch wide
- 1/2 tsp. caraway seeds
- 2 tart green apples, such as Granny Smith
- or Pippin, halved, cored and cut into thin slices
- 3 Tbs. white wine vinegar
- Salt and freshly ground pepper, to taste
- 1/4 cup fresh flat-leaf parsley leaves
Instructions
- In a large fry pan over medium heat, warm the olive oil. Add the shallots and sauté, stirring occasionally, until soft, about 10 minutes. Add the cabbages and caraway seeds, cover partially and cook, stirring occasionally, until the cabbages just begin to soften, about 10 minutes. Add the apples and vinegar and stir together.
- Continue to cook, stirring occasionally, until the apples are warm, 1 to 2 minutes. Season with salt and pepper.
- Stir in the parsley and transfer to a warmed serving dish. Serve immediately.
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