And so, taking that thought literally...
I have always found there is something very comforting about cabbage. I love it gently stir-fried; I love it in soup. And, stuffed cabbage rolls…yum. I usually buy the green varieties of cabbage and every so often, the red or purple kind. However...I don't do much with red cabbage except eat it raw. Encouraged by my adventure here, I feel the need to branch out, try out that new leaf in a new way.
Last time at the farmers' market, I was quick to grab a recipe flyer hanging by the produce stand. Love new recipes! Enjoy this one. Warm Red Cabbage Salad is very similar to a yummy side I had along with mushroom and sauerkraut pierogies in a Polish restaurant, is chock full of nutritional gems and the vibrant color is just like the gorgeous garnet...the gemstone of January! Enjoy branching out a little this weekend, too!
Warm Red Cabbage Salad
1 tablespoon extra virgin olive oil
4 cups thinly sliced red cabbage (about ¼ head)
¾ teaspoon caraway seeds
½ teaspoon sea salt
1 crisp, sweet apple (Gala or Braeburn)
1 shallot, minced
1 tablespoon red wine vinegar
½ teaspoon Dijon mustard
½ teaspoon freshly ground black pepper
2 tablespoons chopped toasted walnuts
Heat oil in a skillet over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, until tender, about 8-10 minutes. Remove from the heat. Add apple, shallot, vinegar, mustard and pepper and stir intil combined. Serve sprinkled with toasted walnuts.
Picture from Internet...great bowl, too!