Warm Red Cabbage Salad with Garlic Herb Butter
A quick skillet salad of red cabbage cooked in garlic herb butter, tossed with spinach and balsamic, and topped with pistachios.
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.
Notes
Substitutions: Walnuts or almonds can replace the pistachios, and any mix of soft herbs works.
Tips: Do not overcook the cabbage. Add the spinach off the heat so it stays tender.
Storage: Ideal when served right away. Refrigerate leftovers up to 2 days.