This may be an unusual salad, but it’s also an unusually tasty salad! This Warm Cabbage Salad features cabbage, of course, sautéed to bring out its natural sweetness, but also incorporates brandy-soaked pears and aromatic fennel. Dressed with some extra sweetness and topped with crunchy walnuts and funky Gorgonzola, the Warm Cabbage Salad will become far more common in your kitchen!
Ingredients
- 2 firm medium pears, peeled and cored, sliced into 1/2-inch slices
- 1/4 cup brandy or Cognac, optional
- 3 tablespoons olive oil
- 1 large fennel bulb, halved and cored, thinly sliced
- 4 cups cabbage, shredded or thinly sliced
- 1/4 cup water
- 3 tablespoons lemon juice
- 2 teaspoons honey or agave nectar
- 1 teaspoon kosher salt
- 1/2 teaspoon pepper
- 3/4 cup Gorgonzola cheese, crumbled
- 1/2 cup walnuts, toasted and chopped
Directions
Step 1 –Toss the pears with the brandy in a bowl.
Step 2 –In a large skillet, heat the oil over medium-high heat.
Step 3 –Add the fennel to the oil and sauté until crisp-tender, about 2-3 minutes.
Step 4 –Add the cabbage to the fennel and toss together.
Step 5 –Cook the cabbage mixture until the cabbage and the fennel are tender, about 2-3 minutes.
Step 6 –Add the pears, the water, the lemon juice, the honey, the salt, and the pepper to the skillet and gently stir to combine.
Step 7 –Cook the cabbage mixture until the liquid evaporates, about 6-8 minutes.
Step 8 –Transfer the mixture to a serving bowl.
Step 9 –Top the warm salad with the Gorgonzola cheese and the toasted walnuts.
Step 10 –Serve.
