Red Cabbage with Almond Goat Cheese and Pecans

By the Gracious Vegan

I owe the genesis of this dish to Deborah Madison’s Warm Red Cabbage Salad. It took a lot of undoing and redoing, however, to create something as magical without oil and without dairy cheese. This is a dish with amazing flavors and totally worth the work every now and then. The dish itself doesn’t take too much work, but it’s not every day that I make the almond-based goat cheese that is a must for this to work.

Add the following ingredients to a Dutch oven or wide skillet. Add 1/4 cup water and cook the vegetables until they are wilted to your preference. This takes about 10 minutes. I covered the pot for the first 5 minutes, then uncovered it for the remaining time so that the water evaporated. 

• 20 ounces red cabbage, cored and thinly sliced or shredded  (about 5 cups)

• 1 red apple (do not peel), cored, cut into 8 slices and then thinly sliced

• 1/2 large red onion, quartered and thinly sliced

• 1 garlic clove, finely chopped

Add the following and stir just enough to combine. Remove from heat quickly and serve.

• About 2.5 ounces of Almond Goat Cheese (about a quarter of a 6” round), crumbled

• 1/3 – 1/2 cup chopped, toasted pecans

• 1/3 – 1/2 cup pitted and halved Greek or Kalamata olives

• 1 Tablespoon sherry vinegar (or other kind if you don’t have sherry vinegar, but it is pleasingly mellow in this dish)

• 1 teaspoon dried parsley (or 1 Tablespoon chopped fresh)

• 1 teaspoon dried marjoram (or 1 Tablespoon chopped fresh)

• 1/2  teaspoon salt

• Fresh ground pepper

Timing: About 30 minutes (assuming the goat cheese is made)

Gluten-free