August 29, 2011
Cabbage and Balsamic Salad
I'm very excited to bring you our first dish. Today we'll be cooking a Cabbage and Balsamic Salad on the stove. Yes! On the stove! You'll find more details in the recipe section. Cook it with me now! Trust in Chef!
Ingredients:
| Red Cabbage | 1/2 head |
| Garlic | 2 cloves |
| Sundried Tomatoes | 1/2 cup |
| Olive oil | 2 tbsp |
| Balsamic Vinegar | 2 tbsp |
| Apple | 1 large |
| Black pepper | to taste |
- Bacon
- feta cheeseor goat cheese (about a cup)
Instructions:
Start by shredding the cabbage. Cut a head of cabbage in half, and hold it at a slight angle, resting the stem on a cutting board. Use a large knife to shave the cabbage in layers.Heat up the olive oil in a frying pan or wok on low heat.
Chop garlic and toss into the frying pan.
While the garlic is cooking, chop up sundried tomatoes into small pieces and add to frying pan. Sautee for a minute or two, stirring.
Add shredded cabbage to the pan and stir.
While the cabbage is cooking, cut up an apple by quartering, coring, and chopping. Add the apple to the pan once the cabbage has softened.
Don't overcook the apple--it should still be crunchy!
Add in balsamic vinegar and black pepper.
Serve the salad topped with cooked bacon bits, or crumbled feta or goat cheese.