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The Greens Cookbook: Extraordinary Vegetarian Cuisine From The Celebrated Restaurant
By Deborah Madison, Edward Espe Brown
Bantam - 1987
ISBN: 0553051954

The Greens Cookbook

Warm Red Cabbage Salad

Page 14

| Course Type: Salads

(1 review)

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11th April 2011

Queezle_Sister from Salt Lake City, UT

I really like the combination of ingredients here - red cabbage, red onion, apple, and goat cheese. It also calls for walnuts, but we substituted hazel nuts.
The onion, garlic, and cabbage is to be briefly sautéd, suggested time 3 minutes, or until it wilts. I cooked mine for about 5 minutes - it was warm but not really wilted. The instructions were also to cut the cabbage into wedges. Wedge size was not specified, so the fat part of my wedges were about 1/2 inch. This was still too big for us. I liked the flavors very much, but if I make it again, I will shred the cabbage, and also cut the apple pieces smaller, too.

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