This recipe comes from Chef Kurt Gutenbrunner - the talent behind my most favourite cafe in NYC - Cafe Sabarsky at the Neue Galerie.
I have referred to the Cafe and his Neue Cuisine cookbook before. (See "Contemplating the Big Apple".)
On this occasion, I was researching apple strudel recipes, but found my way to his chapter on salads. I love red cabbage, though am more likely to braise it as a winter side to something like a brisket.
The idea of mixing crunchy red cabbage with lingonberry preserves caught my attention right away, and... I had lingonberries on hand!! Well, I couldn't resist. Hope you feel the same way - this almost turns red cabbage into candy - though the more sophisticated palate of the chef / author stresses that there is a subtle sweet-sour balance that makes the salad distinctive.
He offers up quite a few variations (see Notes). He does advise to serve it right away - though I enjoyed leftovers the next day.
Getting Ready:
- shred cabbage
- roast walnuts (see Notes)
1 very small head red cabbage (about 1 lb)
Quarter, core and slice the cabbage thinly - ideally using a mandoline.
1/4 cup +2 TB lingonberry or cranberry preserves
1/4 cup walnut oil
2 TB sherry vinegar
1/4 cup walnut halves toasted
salt and pepper to taste
1/2 apple
Mix in a bowl and add the shredded cabbage. (Use avocado oil if you don't have walnut oil.)
Core and slice the apple lengthwise into thin rounds or cut into julienne strips.
To serve, mound the salad on plates and garnish as desired.
Notes and Tips...
- Roast walnuts - toast in 350 F oven for 5-8 minutes; take care to not overdo this - they will become bitter
- Apple - he suggests Granny Smith or Golden Delicious Apple; I used Honey Crisp;
- Oil variations - use sunflower or avocado oil
- Walnuts - substitute croutons if you have a nut allergy
- Variations - the chef suggests several: use Bosc or Bartlett pear; add diced cooked beets with a pinch of caraway; scatter with bacon; add Mâche greens to the cabbage
- For KB Recipe Attribution Practices please click here.
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