Warm Cabbage Salad

Shopper recipe | Submitted by Rupertnegley2

Serves: 4

Prep time: 30 Minute

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These ingredients are:
vegetarian iconVegetarian vegan iconVegan corn-free iconCorn-free dairy-free iconDairy-free egg-free iconEgg-free gluten-free iconGluten-free peanut-free iconPeanut-free soy-free iconSoy-free tree nut-free iconTree nut-free wheat-free iconWheat-free

This is a simple warm salad for fall and winter. It combines the flavors of cabbage, pears and onions for a delightful addition to vegetarian, poultry or soup-centered meals. It's wonderful to share with people you love and whose company you enjoy.

Ingredients

  • 4 cups chopped or shredded fresh cabbage Add to list
  • 1 medium-sized yellow or sweet onion Add to list
  • 2 large to moderate very ripe pears Add to list
  • 4 tablespoons olive oil Add to list
  • 1 tablespoon fresh grated ginger root or 1/2 teaspoon powdered ginger Add to list
  • 1 tablespoon cumin seeds or 1/2 teaspoon ground cumin Add to list
  • 1 tablespoon minced fresh garlic or 1/2 teaspoon powdered garlic Add to list
  • 4 tablespoons balsamic vinegar Add to list

Preparation

Remove outer skin from onion and slice fairly thin. Cut the round slices into quarters.

Wash pears, quarter and remove core and stem. Do not remove peel. Slice each quarter into 3 to 4 slices.

Place a large, heavy skillet over medium heat. Pour in olive oil.

As soon as skillet is warm, add cabbage, onions and top with pear slices.

Sprinkle ginger, cumin and garlic over the top. Bring to a full, sizzling heat, about 2 minutes, stirring occasionally.

Lower heat to a simmer and cover with a lid. Let simmer about 8 minutes. Pears will become soft and may even turn to almost pear sauce in the mixture.

Remove from heat. Add balsamic vinegar, stir again and serve.

Notes

This dish can be kept warm or reheated and will maintain excellent flavor.

Learn more about our recipes. View guidelines »

More about: cabbage, cruciferous vegetables, pears

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Great minds

Just this week I got a hankering for cabbage and onion, so I sauteed them and seasoned with cumin and curry spices, and tossed in a handful of dried cranberries for color. Very satisfying. Didn't occur to me to use pears, which is a great idea. Thanks for sharing your recipe.

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