Purple Cabbage and Goat Cheese Sauté
Published by University Press of Florida
Editor's Note: Enjoy a flavorful, nutritious side dish with this recipe for Purple Cabbage and Goat Cheese Saute. This warm cabbage salad has great texture thanks to a combination of crunchy walnuts, soft goat cheese, and crisp-tender red cabbage. The cabbage is coated in a thick and luscious dressing made from a combination of extra virgin olive oil, balsamic vinegar, and brown sugar. The vinegar and brown sugar cook together as the cabbage wilts to form a sweet syrup that perfectly complements the savory cabbage and goat cheese. No one will be able to resist this unique and unexpected cabbage salad.
This sauté of purple cabbage, toasted walnuts, balsamic vinegar, and creamy goat cheese creates a warm salad that’s loaded with antioxidants and vitamin C. The dish’s red-violet hue is irresistible.
- 1/2 cup walnuts
- 2 tablespoons extra virgin olive oil
- 1/2 head purple cabbage, thinly sliced
- Coarse salt and freshly ground black pepper, to taste
- 2 tablespoons balsamic vinegar
- 1 tablespoon packed dark brown sugar
- 1/2 cup crumbled soft goat cheese
Toast walnuts in a nonstick skillet about 5 minutes, stirring often, until slightly browned and fragrant. Set aside.
Heat oil in a large nonstick sauté pan over medium-high heat. Add cabbage and season with salt and pepper. Stir in vinegar and brown sugar; sauté about 5 minutes, or until just crisp-tender.
Remove from heat and toss with goat cheese and walnuts. Serve warm.
Excerpted from Field to Feast: Recipes Celebrating Florida Farmers, Chefs, and Artisans by Pam Brandon, Katie Farmand, and Heather McPherson. Gainesville: University Press of Florida, 2012. Reprinted by permission of the University Press of Florida.