Warm Cabbage Salad

This salad is beautiful, delicious and easy! Serves four as an entrée six as a side dish

Ingredients:

1 medium head of red cabbage- thinly sliced. Place in a bowl and toss with balsamic vinegar.
1/2 pound crimini mushrooms sliced
1 onion- finely sliced
2-3 cloves garlic finely diced
1/2 to 3/4 cup toasted pecans
1/2 cup currants or raisins
Balsamic vinegar- enough to coat the cabbage
Extra virgin olive oil, one tablespoon or more. Adjust as needed after sautéing
Soft goat cheese
Salt and pepper to taste

Putting it together:

Pour olive oil into large sauté pan and add onions, cook until translucent and then add garlic and mushrooms, sauté on medium heat until mushrooms soften. Add cabbage and currants and sauté for a couple of minutes, you want the cabbage to remain firm. Add pecans and salt to taste. After you plate up the salad add slices of the soft goat cheese to the top and fresh cracked pepper.
Enjoy!
We often eat this as an entrée with some good bread.

This salad is beautiful, delicious and easy! Serves four as an entrée six as a side dish
Ingredients:
1 medium head of red cabbage- thinly sliced. Place in a bowl and toss with balsamic vinegar.
½ pound crimini mushrooms sliced
1 onion- finely sliced
4 cloves garlic finely diced
½-3/4 cup toasted pecans
½ cup currants or raisins
Balsamic vinegar- enough to coat the cabbage
Extra virgin olive oil, one tablespoon or more adjust as needed after sautéing
Soft goat cheese
Salt and pepper to taste
Putting it together:

Pour olive oil into large sauté pan and add onions, cook until translucent and then add garlic and mushrooms, sauté on medium heat until mushrooms soften. Add cabbage and currants and sauté for a couple of minutes, you want the cabbage to remain firm. Add pecans and salt to taste. After you plate up the salad add slices of the soft goat cheese to the top and fresh cracked pepper.

Enjoy!