Fall Cabbage Salad
Recipe
Serves 8-10
Ingredients
1 Medium Curly Green Cabbage
1 Medium Red Cabbage
2-3 Medium Apples, core removed, sliced ½ inch
1 Cup pumpkin seeds (roasted)
1 Large Leek
1 tsp garlic powder
Extra Virgin Olive Oil
Salt & Pepper
3 Tbsp Maple Syrup
3 Tbsp Apple Cider Vinegar
How To
- Preheat your oven at 250 degrees. Remove the heart from your apples and slice them ½ thick. Put them on a baking sheet with a grill to allow air to flow. This process takes about 2 hours. You can do a bunch the night before (great for drink garnishes as well).
- Start by slicing your cabbage thinly. In a large skillet, add a little water and olive oil on medium heat. Add the garlic powder, then your cabbage. Stir until they start bending a little.
- Add a glass of water, stir and season with salt & pepper. Lower heat, cover and cook for 10-15 min.
- In parallel, roast your pumpkin seeds for a few minutes in a pan. They will release their oil and provide a beautiful smell. That smell will tell you when they are ready.
- Add the pumpkin seeds to the mixture, season with salt & pepper again, stir. Remove from heat and transfer to a bowl.
- Add the apples, and season with the maple syrup, apple cider vinegar, olive oil, salt and pepper. Stir well, and serve.
This side dish is incredible. The burst of flavors will leave you dreaming. What is even better is that it stays well preserved in the fridge for 4-5 days; great for lunches.