Warm Red Cabbage Salad

Warm Red Cabbage Salad


2 Tbsp olive oil

1/2 of a small onion, diced

1 small shallot, diced

1/2 of a small red cabbage, core and outer leaves removed and sliced thin (about 4 cups)

healthy pinch of salt

1/4 cup chopped walnuts

1/4 cup dried cherries

2 Tbsp balsamic vinegar

2 ounces crumbled blue cheese


In a large skillet over medium-high heat, saute the onion and shallot in the olive oil until soft but not brown, about 5 minutes. Add the chopped garlic and cook 2 minutes more.

Stir in the cabbage, along with a good pinch of salt. Cook and stir for about 2 minutes, then add the walnuts, cherries and vinegar. Reduce the heat to medium-low and cover. Cook for 5 to 8 more minutes, depending on how soft you want the cabbage to be. Stir at least once during this time.

Turn off the heat, and crumble in the cheese. Re-cover the pan and let it sit for 5 minutes before serving.

Not a blue cheese fan? Try it with a soft, mild goat cheese instead!


3 thoughts on “Warm Red Cabbage Salad

  1. Pingback: Warm Red Cabbage Salad « My Little Corner of Rhode Island

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