Warm Cabbage and Apple Salad Recipe

Warm Cabbage and Apple Salad Recipe

We just love this warmed red cabbage and apple salad recipe with dried cranberries, pecans and feta cheese. It’s versatile, too – you can add what you love. Instead of pecans, try walnuts or hazelnuts. Or, instead of cranberries – dried cherries, golden raisins or dried blueberries are wonderful. So many options.

How to Make an Easy Apple Salad Recipe with Red Cabbage

This salad comes together in no time. The cabbage and apples are lightly cooked in a frying pan with a little garlic and celery. You want the cabbage to wilt, but still have some crunch. It only takes a few minutes.

Warm Apple and Cabbage Salad

See how the cabbage has wilted, but still looks as though it has a little crunch?

Our Apple Cider Dressing is Perfect for Cabbage and Apple

One of our favorite homemade salad dressings is an apple cider vinaigrette. It’s very simple to make and is perfect to toss with our cabbage and apple salad. To make an apple cider dressing, combine Dijon mustard, honey, apple cider vinegar and a drizzle of olive oil. Whisk and you’re done.

Warm Apple and Cabbage Salad

Toss the dressing with the cabbage and apple salad. Then, add crumbled feta cheese, dried cranberries and pecans. Serve warm or cover then refrigerate and serve cold. You can keep the salad in the refrigerator for 1 to 2 hours.

Warm Apple and Cabbage SaladDid you like our Warm Cabbage and Apple Salad Recipe? If so, we bet you’ll love these:

Warm Cabbage and Apple Salad
 
Prep time
Cook time
Total time
 
We just love this warmed red cabbage and apple salad with dried cranberries, pecans and feta cheese. It's versatile, too - you can add what you love. Instead of pecans, try walnuts or hazelnuts. Or, instead of cranberries - dried cherries, golden raisins or dried blueberries are wonderful. So many options.
Created By:
Yield: 4
You Will Need
  • 2 tablespoons light oil (canola, vegetable or olive oil)
  • 1 cup thinly sliced celery hearts (3-4 stalks)
  • 4 cups thinly sliced red cabbage (about 1 small head)
  • 1 garlic clove, minced
  • 1 apple, cored and sliced into 1/4 inch matchsticks
  • 1 teaspoon Dijon mustard
  • 2 tablespoons apple cider vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon honey
  • 1/4 cup dried fruit (suggestion: cherries, apricots, cranberries or raisins)
  • 1/4 cup toasted nuts (suggestion: pecan halves, walnuts, pistachios)
  • 1/4 cup crumbled feta cheese
  • salt
Directions
  1. Preheat a large skillet over medium-high heat; add 2 tablespoons oil.
  2. Add celery and cook for 2 minutes until the begin to brown. Add cabbage and garlic, cook for 1 minute. Add apple, cook for 1 minute. Add a 1/4 teaspoon of salt and stir then cook until the cabbage just begins to wilt, about 2 minutes.
  3. In the meantime, make the dressing by combining the mustard, apple cider vinegar, olive oil and honey.
  4. Add the cabbage and apple mixture to the dressing and toss to coat. Taste for seasoning and add salt to taste. Add dried fruit, nuts and feta cheese.
  5. Serve warm or at room temperature.

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5 comments… Leave a Comment

  • Karen @ Tasty Trials November 10, 2011, 9:33 am

    It’s dishes like this that make me so happy for fall! Gorgeous salad and perfect combo of ingredients!

    Reply
  • Bev Weidner November 10, 2011, 10:17 am

    look. at. that. omg.

    Reply
  • Lora Sambora November 19, 2011, 5:02 pm

    Just made the warm cabbage and apple salad to accompany my roasted chicken and roasted garlic mashed potatoes…yum! I keep taking hits off it! Also…kudos to your Nutella bread pudding and squash soup—keep the GREAT recipes comin! We can’t get enough!!!

    Reply
    • inspiredtaste November 19, 2011, 6:21 pm

      Awesome — You are making us hungry with all that talk about garlic mashed potatoes! So happy you enjoyed the recipe, Lora!

      Reply
  • Elen Grey June 17, 2012, 1:53 pm

    Joanne – I made a completely raw version of this salad (toasted the nuts) for Father’s Day lunch yesterday, as a side with grilled turkey sausages. It was delicious. Super Techlet took some home for work this week. I’m eating it as a lunch today. I will be making the warm version this fall, as the weather cools. Also, my Michigander sister made your rib recipe for her man for Father’s Day. Absolutely divine, she said. Cheers!

    Reply

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