My New Roots+Forest Walk Cabbage Salad

Another website I've heard mentioned a few times recently is My New Roots, a whole foods recipe blog created by a nutritionist. She has assembled quite an array of lovely, tasty, plant-based dishes, and her site is full of recipes I want to try. Last night, I made the warm Forest Walk Cabbage Salad. I thought it was delicious, despite the fact that I made it a lot less attractive by substituting green cabbage for red (oh cooked green cabbage, you are so tasty, but really not much to look at).  I also substituted salty sheep feta for the goat cheese, which was a nice contrast to the tangy balsamic vinegar.

Forest Walk Cabbage Salad


from mynewroots.com

Ingredients:


2 Tbsp. extra-virgin olive oil


1 red onion, diced


3 medium cloves garlic, minced


1 pound head of red cabbage quartered and cut into thin ribbons


1-2 crisp green apples, chopped into chunks


2 teaspoons fresh rosemary, minced


a couple handfuls golden raisins (or other plump, chopped dried fruit)


2 tablespoons balsamic vinegar


1/2 cup walnuts (or toasted hazelnuts, or pumpkin seeds, or sunflower seeds…)


fine grain sea salt


2 ounces goat cheese, crumbled (totally optional)

Directions:
1. Heat the olive oil in a large skillet and sauté the onion for a minute or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch.
2. Then stir in the rosemary, most of the raisins, and the vinegar. (The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it – where it collapses entirely). Fold in half of the goat cheese, the apples, raisins and walnuts, then taste. Season with more salt if needed. 
3. Serve garnished with the remaining raisins, goat cheese, and walnuts, and perhaps a sprinkling of rosemary sprigs.