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Sautéed Red Cabbage with Walnuts – vegetarian recipe
Stav Kogan

Sautéed Red Cabbage with Walnuts

A stunning and simple side dish featuring tender-crisp red cabbage, crunchy walnuts, and a sweet, tangy balsamic glaze. This versatile dish is packed with nutrients and can be served warm or as a cool salad.
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Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings: 3 cup
Calories: 173
Ingredients Method Nutrition

Ingredients
  

  • 1 tablespoon (15 mL / 0.5 fl oz) coconut or olive oil
  • 4 cups (960 ml) (1 L) thinly sliced red cabbage, about 1/4 head
  • 1/2 cup (125 mL) chopped walnuts
  • 2 tablespoons (30 mL / 1 fl oz) balsamic vinegar
  • 1 to 2 teaspoons / 5 to 10 mL (0.3 fl oz) extra-virgin olive oil
  • 1 to 2 teaspoons / 5 to 10 mL (0.3 fl oz) tamari or soy sauce
  • For a deeper, nuttier flavor, toast the walnuts in a dry pan for 2-3 minutes before adding them to the cabbage.
  • Be careful not to overcook the cabbage. You want it to be tender-crisp for the best texture, not soft and mushy.
  • For a touch of sweetness, add 1/2 a thinly sliced apple or a handful of dried cranberries along with the cabbage.
  • The quality of your balsamic vinegar makes a huge difference. Use an aged balsamic for a smoother, richer, and less acidic taste.

Method
 

  1. Heat the coconut or olive oil in a large pan or skillet over medium heat.
  2. Add the thinly sliced red cabbage and cook, stirring occasionally, for 5 to 8 minutes, or until it has wilted to your desired tenderness.
  3. Remove the pan from the heat. Immediately stir in the chopped walnuts, balsamic vinegar, extra-virgin olive oil, and tamari until everything is well combined.
  4. Serve warm as a side dish, or allow to cool and enjoy as a salad.

Nutrition

Calories: 173kcalCarbohydrates: 8gProtein: 4gFat: 15g

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