Wilted Cabbage and Warm Shallot Salad

Name: Wilted Cabbage and Warm Shallot Salad
Cuisine: European, Mediterranean
Ingredients: Three tablespoons extra virgin olive oil; 1 tbsp unsalted butter.; Four medium shallots thinly sliced; Two cloves garlic thinly sliced; Kosher salt; Ground black pepper; Half medium head green cabbage.; 2 tablespoons, balsamic vinegar.; 2 tbsp red wine vinegar; Two teaspoons dijon mustard; Two teaspoon honey; Two ounces gruyere cheese freshly shaved

3 steps

Cabbage might just be the humblest vegetable around. It sits patiently among other winter vegetables, often getting ignored. It's inexpensive, an unassuming. When it is taken home, though it gives and gives. A head of cabbage lasts forever in your refrigerator's crispper drawer and can be transformed into a countless number of cozy wholesome dishes. This simple recipe is inspired by retro warm spinach salads, but instead of spinach, thinnly sliced green cabbage is the star. It's tossed with a warm caramelized shallot dressing and paired with lots of nutty shaved Gruyere for a winter salad that's modest in the best way.

Updated at: Fri, 29 Dec 2023 02:25:46 GMT

Nutrition balance score

Good

Glycemic Index

Low

Nutrition per serving

Calories965.5 kcal (48%)

Total Fat73 g (104%)

Carbs58 g (22%)

Sugars36 g (40%)

Protein25.2 g (50%)

Sodium1385 mg (69%)

Fiber13 g (46%)

% Daily Values based on a 2,000 calorie diet

Ingredients

0 servings

3 tablespoonsextra virgin olive oil

1 Tbspunsalted butter

4shallots

medium, thinly sliced

2 clovesgarlic

thinly sliced

kosher salt

ground black pepper

0.5 headgreen cabbage

2 tablespoonsbalsamic vinegar

2 Tbspred wine vinegar

2 teaspoonsdijon mustard

2 teaspoonhoney

2 ouncesgruyere cheese

freshly shaved

Instructions

Step 1

Heat the Olive oil and butter in a medium skillet. Over medium heat until the butter melts. Add the shallots and garlic, season with generous pinch of salt, several grinds of pepper, and cook, stirring frequently and reducing the heat if the shallots and garlic start to burn, until the shallots are very soft, caramelized, and deep golden brown, about 15 minutes.

Step 2

Meanwhile, quarter, core, and thinly slice the cabbage crosswise. Place an a large bowl. Sprinkle with a generous pinch of salt and massage with your hands to soften.

Step 3

Once the shallots have caramelized, removed the skillet from the heat and whisk in the balsamic vinegar, red wine vinegar, dijon, and honey.