Warm Red Cabbage Salad by www.country-cooking.com
1 small red cabbage -- about 18 oz
1 red apple -- crisp
1 clove garlic -- finely chopped
2 tablespoons balsamic vinegar
2 1/2 tablespoons olive oil
1 red onion -- quartered and thinly
4 ounces goat cheese -- broken into large pi
1 tablespoon parsley -- chopped
1/2 teaspoon fresh marjoram -- finely chop,or 1/8 t
salt, pepper
Quarter and core the cabbage. Cut the wedges into thin pieces, 2 to 3
inches long and set aside. Cut apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add the onion and saute for 30 seconds. Add the cabbage, and cook for about 2 minutes. Season with salt, freshly ground black pepper, and more vinegar, if necessary. Add the goat cheese, apple, and herbs. Toss briefly and carefully before serving.
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