Sautéed red cabbage with pecans, dill and goat cheese
One of my all time favorite fall and winter side dishes is red cabbage. It’s versatile, stores for ages in the fridge, easy to whip up and it’s so dang pretty! This dish is a longstanding staple at our house and I always make enough for leftovers because it’s even yummier the next day. I honestly can’t remember where the recipe originated from as it’s scrawled on a little notecard that is stained and well worn. I’ve adapted it over the years but here it is in all it’s glory.
1 tablespoon balsamic or apple cider vinegar
2-3 tablespoons extra-virgin olive oil
1-2 finely chopped cloves of garlic
1 medium red onion, thinly sliced
1/2 red cabbage, shredded or sliced thinly
1/2 tsp kosher salt
1/2 cup pecans, toasted
crumbled goat cheese
finely chopped dill
freshly ground pepper
Heat the vinegar and oil and then add the onion and cook for about 3-5 minutes. Then add the garlic and cook one more minute. Add the cabbage and salt and turn heat up to high, tossing constantly. When the cabbage leave change color (about 2-3 minutes) remove from the heat and add the pecans, goat cheese, dill and pepper. Toss and serve.