Balsamic and Ginger Cabbage with Dried Cherries
February 11, 2012 § 2 Comments
While farms (and farm stands) bring us crunchy winter delights like cabbage and sweet apples, I wanted to share my early February lunchbox favorite. This recipe unites an odd assembly of players — dried cherries and purple cabbage, balsamic vinegar and ginger — but they bring more than the sum of their parts to the table. This salad is both sweet and savory and it’s hardy enough to stand alone. While it’s very good at any temperature (I’ve tried ’em all), it’s unequivocally tastiest warm or at room temperature.
1/2 red onion
1 tablespoon olive oil
1 teaspoon ginger, minced (or more, to taste)
3 cloves garlic, minced
sea salt, pepper
4 cups red cabbage, shredded
3-4 tablespoons balsamic vinegar
1/4 cup dried cherries (no sugar added)
4 small sweet apples, thinly sliced
1/3 cup feta cheese, crumbled
1. Shred cabbage and set aside. In a large, high-rimmed pan, saute onion and olive oil on medium-high heat until wilted (about five minutes). Add garlic and ginger and season with sea salt and pepper. Stir until fragrant (an additional minute or two).
2. Add cabbage and gently toss. Drizzle balsamic vinegar and cook for 6 minutes, until cabbage has heated through and is al dente. Meanwhile, slice apples.
3. Add apples and dried cherries and saute until heated through (but not cooked). The apples should still have “crunch” and maintain their shape. Remove pan from heat and fold in feta cheese. Serve warm.
Diet Notes: Gluten-free, nut-free