This warm red cabbage salad is a quick skillet side dish with garlic herb butter, tender spinach, and a crunchy pistachio topping. The cabbage is cooked just until it starts to wilt, so it keeps a pleasant bite.
It takes about 20 minutes from start to finish, with only 5 minutes at the stove, and it uses one fry pan. A splash of balsamic vinegar at the end adds a sweet tang that ties the butter and herbs together.
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Why This Warm Red Cabbage Salad Recipe Works
Cooking the cabbage in garlic and herb butter gives it a rich, savory flavor that raw salads do not have. The short cook time keeps the color vivid and the texture slightly crisp.
Tossing the spinach in off the heat wilts it gently with the leftover warmth, so it stays green and silky rather than mushy. Balsamic vinegar adds a mild sweetness that balances the butter.
Chopped pistachios add crunch and a nutty finish. The whole dish works as a side for meat or fish, or as a light lunch on its own.
Ingredients for Warm Red Cabbage Salad
- 3 cups English spinach leaves, sliced into 1/2 inch strips (about 1/2 bunch)
- 1/4 head red cabbage, cut into 1 x 2 inch rectangles
- 2 1/2 tablespoons unsalted butter
- 1 clove garlic, minced
- 1 tablespoon chopped fresh herbs, such as thyme, rosemary, and parsley
- 1 teaspoon balsamic vinegar
- 1/2 teaspoon kosher salt
- 3 tablespoons unsalted pistachios, roughly chopped
Red cabbage. Cut it into small rectangles so it cooks quickly and stays tender crisp. Cutting it evenly helps all the pieces wilt at the same pace.
Garlic herb butter. The butter carries the garlic and herb flavor into every piece. Let the garlic sizzle briefly so it turns fragrant without browning.
Fresh herbs. Use a mix of thyme, rosemary, and parsley, or whatever you have. Chop them fine so they spread through the butter.
Spinach. English spinach has tender leaves that wilt gently in the residual heat. Slice it into strips so it tosses easily with the cabbage.
Pistachios and balsamic. Pistachios add crunch, and a small splash of balsamic adds a sweet, tangy finish.
How to Make Warm Red Cabbage Salad
1. Start the butter. Place the butter and garlic in a large fry pan over medium high heat.
2. Infuse the garlic. Once the butter melts, let it sizzle for 15 seconds so the garlic flavors the butter.
3. Add salt and herbs. Stir in the salt and herbs, swirling the pan to mix them into the butter.
4. Cook the cabbage. Add the cabbage and toss to coat. Cook for 2 to 3 minutes, until it just begins to wilt, then remove the pan from the heat.
5. Add spinach and balsamic. Add the spinach and balsamic vinegar and toss. The leftover heat will wilt the spinach slightly.
6. Plate the salad. Transfer everything to a serving plate.
7. Top and serve. Sprinkle the chopped pistachios over the top and serve right away.
How to Serve Warm Red Cabbage Salad
Serve the salad right away while it is still warm. It pairs well with sheet pan sausage and potatoes and air fryer honey garlic salmon for an easy dinner. For a bigger meal, add a plate of Dutch oven pot roast or a bowl of creamy garlic Parmesan orzo. It also works as a light lunch with some crusty bread.
How to Store and Reheat Warm Red Cabbage Salad
This dish is ideal when eaten right after cooking, while the spinach is tender and the pistachios are crunchy. Refrigerate any leftovers in an airtight container for up to 2 days, keeping the pistachios separate if you can. Reheat gently in a skillet over low heat and expect the spinach to be soft.
Tips and Variations for Warm Red Cabbage Salad
Cut evenly. Even pieces of cabbage cook at the same rate and wilt together.
Do not overcook. Pull the pan off the heat as soon as the cabbage starts to wilt to keep its color and bite.
Use fresh herbs. Dried herbs work in a pinch, but use much less.
Watch the garlic. Do not let it brown, since burnt garlic tastes bitter.
Toast the nuts. A few minutes in a dry skillet deepens the pistachio flavor.
Add extra protein. Top with grilled chicken, crumbled cheese, or a soft egg for a fuller meal.
Season at the end. Taste after tossing and add a pinch of salt only if needed.
Wash the greens. Rinse spinach and cabbage before cutting, and see this Purdue Extension guide to storing leftovers for general storage times.
Frequently Asked Questions About Warm Red Cabbage Salad
Can I serve warm red cabbage salad cold?
You can, but the butter firms up as it cools and the spinach loses its tenderness. It tastes great served warm right after cooking.
What can I serve with warm red cabbage salad?
It goes well with grilled chicken, fish, sausages, and roasted meats, and it works as a light lunch on its own.
How do I keep warm red cabbage salad from getting soggy?
Cook the cabbage only until it begins to wilt and add the spinach off the heat. Serve it straight away so the greens stay tender but not mushy.
Can I use kale instead of spinach?
Yes, but kale is tougher and needs a minute or two of cooking in the pan before serving.
Can I use other nuts?
Yes. Chopped walnuts, almonds, or pecans all work in place of the pistachios.
Warm Red Cabbage Salad with Garlic Herb Butter
Equipment
- Large fry pan
- Sharp knife
- Cutting board
- Tongs
Ingredients
Main Ingredients
- 3 cup English spinach leaves sliced into 1/2 inch strips, about 1/2 bunch
- ¼ head red cabbage cut into 1 x 2 inch rectangles
- 2 ½ tbsp unsalted butter
- 1 cloves garlic minced
- 1 tbsp chopped fresh herbs thyme, rosemary, parsley, or a mix
- 1 tsp balsamic vinegar
- ½ tsp kosher salt
- 3 tbsp unsalted pistachios roughly chopped
Instructions
Cooking
- Infuse the butter. Add the butter and garlic to a large fry pan over medium high heat. When the butter melts, let it sizzle 15 seconds.
- Add salt and herbs. Stir in the salt and herbs and swirl the pan to blend them into the butter.
- Wilt the cabbage. Add the cabbage and toss to coat. Cook 2 to 3 minutes, until it just begins to wilt, then take the pan off the heat.
- Add the spinach. Add the spinach and balsamic vinegar and toss. The leftover heat wilts the spinach lightly.
- Plate and top. Transfer to a serving plate, sprinkle with the pistachios, and serve immediately.
