Guest Post by Jennifer McLaughlin
“I make this salad every other week because it goes with everything and makes great leftovers. My kids love it and haven’t tired of it yet! This recipe is an adaptation of an adaptation of Tassajara Warm Red Cabbage Salad from The Complete Tassajara Cookbook. I’ve actually never seen the original recipe!” – Jennifer McLaughlin
Preparation time: 10 minute(s)
Cooking time: 10 minute(s)
Number of servings (yield): 6
By chance, we had red cabbage tonight. I cook it quite similarly with garlic, pine nuts and add goat cheese at the end. Give it a try.
You know, I have the remaining 1/2 cabbage in my fridge right now. I think I just might give it a try! Sounds great.
Loved it! Substituted raspberry vinegar for balsamic as I did not have, Only difficulty was measurement value for pumpkin seeds missing – used about 1/4 cup which seemed about right.
This looks fabulous! I think I’ll make this tomorrow night with dinner!!
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