Warm Red Cabbage Salad
Preheat oven to 180 degrees Celsius.
Toss the walnuts in the walnut oil, salt and pepper, then roast in the oven for five minutes until they begin to smell nutty.
Quarter the cabbage and remove the thick white core. Cut the wedges into pieces roughly 1cm wide by 5-7cm long and break the remaining wedges apart.
Cut the apple lengthwise into sixths; core, then slice the pieces thinly, crosswise. Put the olive oil in a large pot over medium heat.
Add onion, garlic and vinegar, and sauté for one minute. Add cabbage and cover, stirring occasionally, for about five minutes or until the cabbage is just wilted.
Season with salt, pepper and more vinegar, if desired. Add the apple slices, marjoram and walnuts. Toss and serve warm.
- 1 C walnuts
- 2 tsp walnut oil
- 1 small red cabbage
- 1 crisp red apple
- 2 1/2 Tbsp olive oil
- 1 red onion, quartered and thinly sliced
- 2 cloves garlic, minced
- 2 1/2 Tbsp balsamic vinegar
- 1 tsp fresh marjoram, optional
- salt and pepper, to taste