Warm Cabbage Salad
Shopper recipe | Submitted by Rupertnegley2
Serves: 4
Prep time: 30 Minute
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
Preparation
NotesIngredients
- 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.
Comments
Chime in! (our commenting policy)
Please use proper table manners when sharing food for thought on this or any other PCC Natural Markets forum. If a food fight starts, email webmaster@pccsea.com to blow the whistle.
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.
November 13, 2011 at 12:30 PM — Heidi (not verified)