Sunday, January 29, 2012

Warm Red Cabbage and Goat Cheese and Pine Nuts

This week's basket brought a bowling ball-sized red cabbage. I'm not the world's biggest cabbage fan, but thankfully a little goat cheese makes most vegetables better.

Warm Red Cabbage with Goat Cheese and Pine Nuts (from Stop and Smell the Rosemary)

1/4 cup olive oil
2 small shallots, thinly sliced
1 head red cabbage, cored and thinly shredded
juice of 1 lemon
2 tbsp balsamic vinegar
1 tbsp capers, rinsed and drained
1/4 cup toasted pine nuts
55g goat cheese, crumbled
2 tbsp chopped parsley

1. Heat olive oil in skillet over medium-high heat. Add shallots and cabbage. Toss until slightly wilted.
2. Add lemon juice, vinegar, and capers. Toss until mixed.
3. Remove from heat and season with salt. Transfer to serving bowl. Sprinkle with nuts, cheese, and parsley.

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