My red cabbage recipe is modified from one of my all-time favorite cookbooks, Chevre! The Goat Cheese Cookbook by Laura Chenel and my friend, Linda Siegfried. You can still get a copy of it from Amazon if you’re lucky.
Cabbage is such a good food: inexpensive, stores like a champ, and healthful in many ways. I love the contrasting flavors in this dish, it makes a tangy side dish with a sturdy main dish such as meat or poultry.
1 head red cabbage, shredded or thickly (1 inch) sliced
4 tablespoons butter
2 large shallots (or half a sweet yellow onion)
4 Tbsp balsamic vinegar
5 ounces crumbled soft white cheese of your choice: feta, chevre, or cream cheese.
Steam cabbage until soft.
Melt butter over low heat in a large pan. Add the shallots and saute until soft but not brown, about 5 minutes.
Add steamed cabbage to shallots, and cook for 3 to 5 minutes, stirring occasionally.
Stir in vinegar and crumbled cheese.
Cover and heat over low flame for about 3 minutes until cheese is well softened. Uncover, stir until blended well, and serve immediately.