Cooked and Loved Cabbage (Printable Version)

Tender warm cabbage with crisp vegetables and zesty dressing

# What You'll Need:

→ Vegetables

01 - 1 medium green cabbage (about 32 oz), cored and thinly sliced
02 - 1 large carrot, peeled and julienned
03 - 1 small red onion, thinly sliced
04 - 1 red bell pepper, thinly sliced
05 - 2 tablespoons fresh parsley, chopped

→ Dressing

06 - 3 tablespoons extra-virgin olive oil
07 - 2 tablespoons apple cider vinegar
08 - 1 tablespoon Dijon mustard
09 - 1 teaspoon honey or maple syrup
10 - 1/2 teaspoon sea salt
11 - 1/4 teaspoon freshly ground black pepper

→ Optional Toppings

12 - 1/4 cup toasted walnuts or sunflower seeds
13 - 1 ounce feta cheese, crumbled

# How to Make It:

01 - Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the sliced cabbage and sauté for 4 to 5 minutes, stirring frequently, until the cabbage is just tender but retains its vibrant color.
02 - Remove the cabbage from heat and transfer to a large mixing bowl.
03 - Add the julienned carrot, red onion, bell pepper, and parsley to the warm cabbage.
04 - In a small bowl, whisk together the remaining olive oil, apple cider vinegar, Dijon mustard, honey, salt, and pepper until emulsified.
05 - Pour the dressing over the vegetables and toss thoroughly to combine all ingredients evenly.
06 - Allow the salad to rest for 5 minutes to permit flavors to meld and develop.
07 - Top with walnuts or sunflower seeds and feta cheese if desired. Serve warm or at room temperature.

# Expert Advice:

01 -
  • It comes together in 25 minutes, which means weeknight dinner without the stress.
  • Cabbage transforms into something tender and sweet when sautéed, converting even the skeptics at your table.
  • The warm-and-cool contrast keeps things interesting, so it never feels boring or one-dimensional.
02 -
  • Don't skip the sautéing step thinking you can just make it a raw slaw—that warm phase is what makes this special and distinguishes it from every other cabbage salad you've ever had.
  • Timing matters; if you let the salad sit too long in the refrigerator, the dressing breaks down and it becomes watery, so make it the day you plan to eat it or store it in an airtight container for maximum of 2 days.
03 -
  • If your dressing looks separated, whisk in a tiny splash of water to bring it back together—emulsification is forgiving if you understand it's temporary.
  • Toast your own nuts in a dry skillet for 2 minutes before adding them; it makes an enormous difference in flavor and justifies the extra 2 minutes of your time.
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