By the Gracious Vegan
I owe the genesis of this dish to Deborah Madison’s Warm Red Cabbage Salad. It took a lot of undoing and redoing, however, to create something as magical without oil and without dairy cheese. This is a dish with amazing flavors and totally worth the work every now and then. The dish itself doesn’t take too much work, but it’s not every day that I make the almond-based goat cheese that is a must for this to work.
Add the following ingredients to a Dutch oven or wide skillet. Add 1/4 cup water and cook the vegetables until they are wilted to your preference. This takes about 10 minutes. I covered the pot for the first 5 minutes, then uncovered it for the remaining time so that the water evaporated.
20 ounces red cabbage, cored and thinly sliced or shredded (about 5 cups)
1 red apple (do not peel), cored, cut into 8 slices and then thinly sliced
1/2 large red onion, quartered and thinly sliced
1 garlic clove, finely chopped
Add the following and stir just enough to combine. Remove from heat quickly and serve.
About 2.5 ounces of Almond Goat Cheese (about a quarter of a 6” round), crumbled
1/3 – 1/2 cup chopped, toasted pecans
1/3 – 1/2 cup pitted and halved Greek or Kalamata olives
1 Tablespoon sherry vinegar (or other kind if you don’t have sherry vinegar, but it is pleasingly mellow in this dish)
1 teaspoon dried parsley (or 1 Tablespoon chopped fresh)
1 teaspoon dried marjoram (or 1 Tablespoon chopped fresh)
1/2 teaspoon salt
Fresh ground pepper
Timing: About 30 minutes (assuming the goat cheese is made)
Nutrition: Whole-food, unprocessed; WFPBNO