This lovely side dish exemplifies how versatile this humble vegetable can be.
The crunchycandied pecanson top add extra sweetness, as well as nuttiness and contrasting texture.
In this recipe, the cabbage is sauteed with apple slices in cider.
Credit:Victor Protasio, Food Stylist: Ruth Blackburn, Prop Stylist: Lydia Pursell
)onion, thinly sliced (about 3 cups)
8cupsshredded red cabbage(from 1 [2-lb.]
head cabbage)
1large(about 8 oz.
Stir in sugar, salt, and pepper.
Add onion, and stir to coat.
Stir in cabbage and apple.
Add cider; stir to coat mixture in saucepan.
Cover and cook, tossing occasionally with tongs, until cabbage is just tender, 10 to 12 minutes.
Remove from heat, and stir in vinegar.
Season with more salt and pepper to taste.
Transfer mixture to a serving bowl.
Sprinkle cabbage mixture with pecans and goat cheese.
Serve slightly warm or at room temperature.
