Warm Red Cabbage Salad
This is a favorite winter salad. It makes a great appetizer or side dish. It was made for me by a chef in Parma and followed by a simple quail in balsamic and herbs.
In Germany my friend who works at a grocery told me that cabbage is flying off the produce shelves. It makes sense, it is a great source of vitamins and fiber, it keeps well if you are not shopping so often.
2 cups shredded red cabbage
4 ounces either Hot Italian or Sage Sausage (For those of us who are not eating so much meat, the vegetarian chorizo widely available works wonderfully)
1-tablespoon olive oil
4 ounces soft goat cheese
4 tablespoons balsamic vinegar
Brown the sausage and while browning break up into small pieces. Remove from pan and pour out excess fat. Add Olive oil and the cabbage and cook just ‘til warm, not limp about two minutes. Dress with the balsamic and goat cheese stirring well. The cheese melts into the dressing. Serves as a side or small appetizer.
