Side Dishes

Warm Red Cabbage

with Bean & Barley Chili
In Season: Winter


4 cups red cabbage, thinly sliced (about ¼ of a large head)
1 crisp, sweet apple, such as Braeburn or Gala, cut into                   
2 large carrots, grated
1 shallot, minced
1 Tbsp olive or vegetable oil
¾ tsp caraway seeds
¼ tsp salt
1 Tbsp red-wine vinegar
½ tsp Dijon mustard
½ tsp ground pepper
2 Tbsp chopped walnuts, toasted (optional)


1.    Heat oil in a large saucepan over medium heat. Add cabbage, caraway seeds and salt. Cook, covered, stirring occasionally, for 8-10 minutes.
2.    Remove from heat. Add apple, carrots, shallot, vinegar, mustard, and pepper. Stir until combined.
3.    If using walnuts, heat a small dry skillet over medium-low heat. Chop walnuts and cook, stirring, until lightly browned and fragrant, about 2-3 minutes. Sprinkle over salad.
4.    Serve and enjoy!

Yields 6 servings

Modified from

Printer-friendly recipe card

Go to:

> Tips for shopping, cooking, and eating together