Warm Red Cabbage Salad

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.

Published by Chef Wilder

A chef who has been specializing in Food tourism for several years. I decided to launch this to put in one place some of the simplest ways of making food primarily because I am seeing people in the grocery for often the first time due to the Corona outbreak who have no idea what to do with food once they get it home. In the US I became known as the Food Stamp Chef for publicly taking on both the establishment in D.C. and personally living under a food stamp budget twice in my life for two months at a time. #SocialSolidarity

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: