Sunday, November 14, 2010
Warm Red Cabbage Salad with Cranberries & Almonds
This is really nice. Super easy and fast too!
2 Tbsp extra virgin olive oil
1 small white onion cut into thin half moons
3-4 cloves of garlic sliced very thin
1/2 head of red cabbage, sliced very thin
salt and pepper to taste
a small sprig of fresh rosemary, chopped (just a little bit or it will overwhelm the dish)
1/3 cup of dried cranberries
1/3 cup of roasted almonds (if you opt for salted you will want to use less salt in the dish)
1 1/2 Tbsp good balsamic vinegar
1. In a large skillet, heat the olive oil on medium/ to medium high heat. Add the onions and garlic and saute until soft.
2. Add the sliced cabbage, salt and pepper taste, stir and toss for a couple of minutes until the cabbage is warmed through and only beginning to wilt slightly. Don't overcook. Cabbage is yucky overcooked.
3. Add the rosemary, almonds, cranberries and balsamic vinegar, stir to combine, remove from heat and transfer to a large serving dish. If you eat cheese you can add some crumbled feta cheese on top.