Red Cabbage Salad (prodigy)

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Title: RED CABBAGE SALAD (PRODIGY)
Categories: Salads, Vegetables, Fruits
Yield: 6 servings

20 Walnuts; shelled and broken
-into quarters or eighths
Walnut oil
Salt & freshly ground pepper
1 sm Red cabbage (about 1 lb+)
1 Crisp apple
2 tb Balsamic vinegar
3 tb Light or virgin olive oil
1 sm Red onion; quartered and
- thinly sliced crosswise
4 oz Soft goat cheese; crumbled
-=OR=- Feta Cheese, crumbled
2 tb Finely chopped parsley

TOSS SHELLED WALNUTS in a little walnut oil to coat
lightly, season with salt and pepper and spread on
baking sheet. Toast at 350F about 7 minutes until they
begin to have a good, toasty smell. Cut cabbage into
quarters or sixths, so that pieces are no more than
about 2 1/2-inches across. Remove cores and slice
pieces very thinly. Set aside. Cut apple into sixths,
remove cores, then thinly slice pieces crosswise.
Combine vinegar and olive oil in wide saute pan over
medium-high flame. When hot, add onion and saute 30
seconds. Add cabbage and stir with tongs about 2
minutes or until just wilted. Leaves will begin to
soften and color will change from bright purple-red to
pink. Season to taste with salt, plenty of pepper and
more vinegar, if necessary, to sharpen flavors. Add
most of cheese and parsley, all the apples and
walnuts. Toss briefly to combine, garnish with
remaining cheese and parsley and serve.

DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK

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