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!