Warm Cabbage, Apple and Walnut Salad
With the cooler weather coming our way, it’s nice to have a few warmer options for sides. Instead of the usual green salad, try this delightfully nutritious salad of cabbage and apples with just a hint of crunch from toasted walnuts. Excellent accompaniment to pork loin, chops or roast.
This recipe can also be made with green or savoy cabbage, as well as kale, or chard. Just let the kale sit longer to soften.
- 1 small purple cabbage
- 1/3 cup walnuts
- 2 tablespoons cider vinegar
- 1 tablespoon lemon juice
- Salt and pepper
- ½ cup olive oil
- 2 tablespoons crème frâiche or heavy cream (we used sour cream)
- 2 apples (any crisp, tasty eating variety, such as Sierra Beauty, Granny Smith, or Fuji)
- 1/3 cup crumbled blue cheese (optional)
- Preheat the oven to 375°F.
- Tear off and discard the tough outer leaves of the cabbage. Cut it in half and cut out its core. Slice the halves crosswise into a fine chiffonade.
- Toast thinly sliced cabbage in the oven until just wilted, or lightly saute in butter or oil until just wilted. Set to the side.
- Toast the walnuts in the oven for 8 minutes. While they are still warm, first rub them in a clean dishtowel to remove some of the skins, then chop or coarsely crumble them.
- To prepare the dressing, mix the vinegar with the lemon juice, some salt, and a generous amount of pepper.
- Whisk in the olive oil and then the crème frâiche or cream. Taste and adjust the acid and salt as desired.
- Quarter, peel, and core the apples. Slice the quarters lengthwise fairly thin and cut these slices lengthwise into a julienne. Toss the cabbage, apples, and walnuts (and blue cheese, if you’re using it) with the dressing and an extra pinch of salt. Let the salad sit for 5 minutes, taste again, adjust the seasoning as needed, and serve.
Adapted from SmittenKitchen.com