<div id="fb-root"></div>
<script async defer crossorigin="anonymous" src="https://connect.facebook.net/en_US/sdk.js#xfbml=1&version=v17.0&appId=1360880647827568&autoLogAppEvents=1" nonce="nOICdQjC"></script>

Sassy Sauté of Purple Cabbage

Written By Pam Brandon and Anne-Marie Denicole On November 2, 2015

Purple Cabbage

Though we all crave a comforting mound of creamy, smashed taters, a sassy sauté of purple cabbage, toasted walnuts, balsamic vinegar and creamy goat cheese creates a warm side dish that is loaded with antioxidants, fiber and vitamin C.

This zippy dish could be a sassy new side for Thaksgiving, but you also can enjoy as a lo-carb, veggie main course any time. With gorgeous color and tons of diva style, it comes together in about 10 minutes, leaving you plenty of time to catch up with the relatives on turkey day.

Sassy Sauté of Purple Cabbage

Serves 4

1/2 cup walnuts
2 tablespoons extra-virgin olive oil
1/2 medium head purple cabbage, thinly sliced
Coarse salt, freshly ground black pepper, to taste
2 tablespoons balsamic vinegar
1 tablespoon dark brown sugar
1/2 cup crumbled goat cheese

Toast walnuts in nonstick skillet until lightly browned and fragrant, about 5 minutes, stirring often; set aside.

Heat oil and add cabbage in a large nonstick skillet; season with salt and pepper. Add balsamic vinegar and brown sugar and sauté over medium-high heat until just crisp-tender, about 5 minutes.

Remove from heat and lightly toss with cheese and nuts.

Diva confession: Look for a good balsamic vinegar that gets it dark color and pungent sweetness from aging in wooden barrels. The commercial balsamic vinegars that are sold in the average grocery store probably have been aged for only a few months in stainless steel tanks, and some have not been aged at all. A good bottle will last a very long time.

We hope you find our reviews and news articles useful and entertaining. It has always been our goal to assist you in making informed decisions when spending your dining dollars. If we’ve helped you in any way, please consider making a contribution to help us continue our journalism. Thank you.

Notify of
Inline Feedbacks
View all comments
<div class="fb-comments" data-href="<?php the_permalink() ?>" data-width="100%" data-numposts="5"></div>
Scott's Newsletter