Description of this recipe
This Garlic Butter Warm Red Cabbage Salad is a vibrant and flavorful side dish that elevates the humble cabbage to gourmet status. The recipe combines the slight bitterness of red cabbage with the richness of garlic butter and the freshness of herbs. The salad is quick to prepare, making it perfect for a weeknight dinner, yet elegant enough to serve at a dinner party. The addition of pistachios provides a delightful crunch and nutty flavor, complementing the overall taste and texture of the dish.
Why you will love this recipe
You’ll love this salad because it’s a delightful twist on traditional cabbage preparations. The garlic butter adds a depth of flavor that transforms the cabbage into something truly special. It’s quick, easy, and versatile – you can easily adjust the herbs and nuts to suit your preferences. The combination of warm, wilted cabbage and spinach with the bright balsamic vinegar creates a balanced and satisfying dish. Plus, it’s packed with nutrients and antioxidants, making it a healthy and delicious choice. This salad is a simple way to add excitement and color to any meal.
Ingredients:
- 1/2 bunch English spinach leaves, sliced into 1cm / 1/2 inch strips
- 1/4 red cabbage, cut into 2.5 x 5cm / 1 x 2″ rectangles
- 2 1/2 tbsp unsalted butter
- 1 large garlic clove, minced
- 1 tbsp fresh chopped herbs (thyme, rosemary, and parsley)
- 1 tsp balsamic vinegar
- 1 tsp salt
- 3 tbsp pistachios, roughly chopped
Preparation:
Step 1: Prepare the Ingredients
Begin by thoroughly washing and drying the spinach and red cabbage. Slice the spinach leaves into approximately 1cm or 1/2 inch strips. Cut the red cabbage into rectangles that are about 2.5 x 5cm or 1 x 2 inches. Mince the garlic clove and chop the fresh herbs. Roughly chop the pistachios and set aside. Having all the ingredients prepped and ready to go will make the cooking process smooth and efficient.
Step 2: Infuse the Butter with Garlic and Herbs
Place a fry pan over medium-high heat. Add the unsalted butter to the pan. Once the butter has melted completely, add the minced garlic. Allow the garlic to sizzle in the butter for about 15 seconds, being careful not to burn it. This short sizzle will infuse the butter with the aromatic flavor of the garlic. Next, add the salt and the chopped fresh herbs to the pan. Swirl the pan gently to distribute the herbs evenly throughout the garlic butter.
Step 3: Cook the Red Cabbage
Add the red cabbage rectangles to the pan with the garlic butter. Toss the cabbage in the butter to ensure that all the leaves are well coated. Cook the cabbage, tossing occasionally, until it just starts to wilt. This should take about 3-5 minutes. Be careful not to overcook the cabbage, as you want it to retain some of its crunch and vibrant color.
Step 4: Wilt the Spinach and Add Balsamic Vinegar
Once the cabbage has started to wilt, remove the pan from the heat. Add the sliced spinach leaves to the pan. Toss the spinach with the warm cabbage and garlic butter. The residual heat from the cabbage and butter will gently wilt the spinach. Add the balsamic vinegar to the pan. Toss everything together so that the balsamic vinegar is evenly distributed, adding a touch of acidity and sweetness to the salad.
Step 5: Serve and Garnish
Transfer the warm cabbage and spinach mixture onto a serving plate. Scatter the roughly chopped pistachios over the top of the salad. Serve the salad immediately to enjoy the contrast of warm vegetables and crunchy nuts. The pistachios add a delightful textural element and a nutty flavor that complements the other ingredients.
COOKING Rating:
Easy
Serving Suggestions:
This warm red cabbage salad is an excellent side dish for a variety of main courses. It pairs well with grilled chicken, roasted fish, or pork tenderloin. It can also be served alongside vegetarian dishes like lentil loaf or a hearty grain bowl. For a complete meal, consider adding a protein like grilled tofu or chickpeas directly to the salad. This salad can also be served as a light lunch or a starter.
Tips:
- Don’t Overcook: Be careful not to overcook the red cabbage. You want it to be slightly wilted but still have a bit of crunch.
- Fresh Herbs: Use fresh herbs for the best flavor. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
- Adjust the Balsamic Vinegar: Adjust the amount of balsamic vinegar to your taste. If you prefer a sweeter salad, you can add a little honey or maple syrup.
- Nut Variations: Feel free to experiment with different nuts. Walnuts, almonds, or pecans would also be delicious in this salad.
- Make Ahead: You can prep the ingredients ahead of time. Slice the spinach, cut the cabbage, mince the garlic, chop the herbs, and chop the pistachios. Store each ingredient separately in the refrigerator until you’re ready to cook.
Prep Time:
15 minutes
Cook Time:
10 minutes
Total Time:
25 minutes
Nutritional Information:
(Estimated, may vary based on specific ingredients and portion sizes)
Calories:
Approximately 250-300 calories per serving
Protein:
Approximately 5-7 grams per serving
Sodium:
Approximately 300-400mg per serving
Conclusion
This Garlic Butter Warm Red Cabbage Salad is more than just a side dish; it’s a culinary experience that brings together simple ingredients to create a symphony of flavors and textures. The combination of the slightly bitter red cabbage, the rich garlic butter, the fresh herbs, and the crunchy pistachios makes for a truly satisfying and memorable dish. Whether you’re looking for a quick weeknight dinner option or an elegant addition to a dinner party, this salad is sure to impress. It’s a versatile and adaptable recipe that you can customize to suit your taste preferences and dietary needs. So, gather your ingredients, fire up your stove, and get ready to enjoy a delicious and nutritious salad that will leave you wanting more.
Questions and Answers:
Q1: Can I use dried herbs instead of fresh herbs?
A: Yes, you can use dried herbs if you don’t have fresh herbs on hand. However, keep in mind that dried herbs have a more concentrated flavor than fresh herbs, so you’ll want to use about half the amount. For this recipe, use about 1/2 tablespoon of dried herbs instead of 1 tablespoon of fresh herbs.
Q2: What other vegetables can I add to this salad?
A: This salad is quite versatile, and you can easily add other vegetables to it. Some good options include thinly sliced red onion, bell peppers, shredded carrots, or even roasted Brussels sprouts. Just be sure to adjust the cooking time accordingly to ensure that all the vegetables are cooked to your liking.
Q3: Can I make this salad vegan?
A: Yes, you can easily make this salad vegan by substituting the butter with a vegan butter alternative or olive oil. Ensure that your balsamic vinegar is also vegan-friendly, as some brands may use animal products in the processing.
Q4: How long does this salad last in the refrigerator?
A: This salad is best served immediately, as the spinach can wilt and the cabbage can lose its crispness if stored for too long. However, if you have leftovers, you can store them in an airtight container in the refrigerator for up to 24 hours. Keep in mind that the texture may not be as good as when it’s freshly made.
Q5: Can I add a protein to make this a complete meal?
A: Absolutely! Adding a protein is a great way to turn this salad into a complete and satisfying meal. Some excellent protein options include grilled chicken, roasted tofu, chickpeas, or even hard-boiled eggs. Simply add your protein of choice to the salad after it’s cooked and tossed with the balsamic vinegar.
