Recipe Week #  5
WARM RED CABBAGE SALAD

Serve this tasty salad with grilled sausages, mashed  potatoes and a green vegetable like broccoli. Red Cabbage is a traditional root cellar vegetable that packs Vitamin C and antioxidants. Enjoy!

• 1 tablespoon olive oil

• 2 cups thinly sliced red cabbage (about 6 ounces)

• ½ teaspoon caraway seeds

• sea salt and fresh pepper

• ¼ cup finely minced onion

• 1 Maine winter apple, unpeeled, cored, cut into match sticks

• 1 tablespoon fruit vinegar (raspberry or blueberry work well)

• ½ teaspoon Raye’s mustard

• 1 tablespoon chopped walnuts, toasted *

In a large sauté pan over medium heat, heat the olive oil. Stir in the onions and cook until they just start to soften. Add the caraway seeds and cabbage. Season with salt. Cook, stirring, until the cabbage is wilted and tender, about 5 to 10 minutes. Remove the pan from heat. Stir in the apple, mustard and fruit vinegar. Season to taste with sea salt and fresh pepper. Spoon into a serving bowl and sprinkle with toasted walnuts. Makes four servings.

Nutritional analysis per serving: 81 calories, 1.2 grams protein, 10 grams carbohydrates, 4.7 grams fat (0 grams trans fat), 71 mg. sodium, 2 grams fiber. Nutritional bonus: 20% RDA Vitamin K and 37% RDA Vitamin C.

*Chef Cheryl’s notes: Walnuts may be toasted in a 350 degree oven on a cookie sheet until fragrant, about 5 – 7 minutes. Or you may toast them in the toaster oven…be careful not to burn them! Raye’s mustard made in Eastport, Maine is a great, local kitchen staple.

Cheryl Wixson’s Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment.  For more recipes, visit our website at: www.cherylwixsonskitchen.org

Lose and Win is sponsored by Healthy Hancock, a coalition of organizations working together to improve the health of residents in Hancock County.