We have salad almost every night with dinner, and usually I continue buying romaine and red leaf lettuce all through the fall and winter. These days I find myself drawn to their cool weather friends, kale and cabbage. The least sexy leafy veg!
True, you do have to work a little harder for them to sparkle, but that's the fun thing about cooking this time of year, right? In the summer, you chop and sprinkle with salt and your job is done. But now, humble things become glorious under your direct influence. Butter, wine, bacon, cheese. Puree, saute, roast, braise. Winter dishes make you work harder, but then of course, you get more credit and personal satisfaction for those magical creations.
I made this red cabbage last night to go with mashed potatoes and mustard-y pork chops. It's a cinch to put together, and while I won't go so far as to claim that it's magical, I can almost guarantee that you'll get a compliment or two for making a humble head of cabbage taste so darn good.
Red cabbage, apple and blue cheese salad
You will need:
1 or 2 cloves of garlic, finely chopped
1 tart apple, cut into bite sized pieces
1/2 small head of red cabbage, cut into small strips
Splash of olive oil
Splash of vinegar
1/2 cup stock
1 teaspoon Dijon mustard
1/2 cup stock
Handful of blue cheese crumbles
Heat a cast iron skillet on medium for a few minutes to get the pan hot. Add a splash of oil, garlic and apple pieces. Saute for 2-3 three minutes, until the apple is just starting to get soft. Add the sliced cabbage to the pan and cook for 5 minutes more. Then add the stock, a splash of vinegar and the Dijon, reduce heat to medium low, and simmer for 20 minutes, or until cabbage is delightfully soft. Take off the heat and sprinkle blue cheese on top.
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