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BRAISED RED CABBAGE SALAD {vegan}

January 28, 2017

 

A perfect side dish to accompany any dish, or serve as a main for anyone who loves a good vegan meal (skip the cheese). My great grandmother came from Germany and she taught my baba how to make something very similar. It didnt have as much flare as this recipe but the flavour was definitely on point. One of my best friends shared this recipe with me - which included pancetta (so feel free to use it if you like!) Add or replace anything in this recipe, keep it simple and easy...and enjoy!!

 

Ingredients

 

  • 1/2 head of red cabbage

  • 1/2 red onion, finely diced

  • 2 cloves garlic

  • 2 cups arugula

  • 1 cup chopped basil

  • 2 tablespoons truffle oil

  • 1/4 cup apple cider vinegar (add more to taste)

  • 1/4 cup toasted almonds

  • 1/3 cup feta cheese (or goat cheese)

  • s+p to taste

 

Method

  1. Heat oil in large frying pan over medium heat.

  2. Add cabbage and cook just until beginning to soften, about 5 minutes.

  3. Add onions and garlic and stir to combine. Cook 5 minutes. 

  4. Add the cheese, basil and arugula, stir to combine and turn off the heat. 

  5. Add vinegar, salt and pepper and adjust to taste. 

  6. Top with toasted almonds and another drizzle of truffle oil!

 

 

 

 

 

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Becky is studying Holistic Nutrition and is focusing her research on advancements in mental  health and sports. She lives in Canada with her husband and three children. Becky is the creator and owner of Fête Essential Oil Co as well as Muse Nutrition and is also a food & drink contributor to Khachilife, a fine lifestyles magazine.

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