Warm Red Cabbage Salad with Garlic Herb Butter Recipe
Introduction
This Warm Red Cabbage Salad with Garlic Herb Butter is a vibrant and flavorful side dish perfect for any meal. The tender wilted cabbage and spinach combine beautifully with fragrant garlic butter and fresh herbs, finished with a crunchy pistachio topping for texture.
Ingredients
- 1/2 bunch English spinach leaves, sliced into 1cm (1/2 inch) strips
- 1/4 red cabbage, cut into 2.5 x 5cm (1 x 2 inch) rectangles
- 2 1/2 tbsp unsalted butter
- 1 large garlic clove, minced
- 1 tbsp fresh chopped herbs (thyme, rosemary, and parsley recommended)
- 1 tsp balsamic vinegar
- 1 tsp salt
- 3 tbsp pistachios, roughly chopped
Instructions
- Step 1: Place the butter and minced garlic in a frying pan over medium-high heat.
- Step 2: Once the butter has melted, let it sizzle for 15 seconds to infuse the garlic flavor. Then add the salt and chopped herbs, swirling the pan to spread the mixture evenly through the butter.
- Step 3: Add the red cabbage to the pan and cook, tossing it in the garlic herb butter to coat the leaves well.
- Step 4: When the cabbage just begins to wilt, remove the pan from the heat. Add the sliced spinach and balsamic vinegar, tossing everything so the residual heat slightly wilts the spinach and distributes the vinegar throughout.
- Step 5: Transfer the salad onto a serving plate, scatter the chopped pistachios on top, and serve immediately.
Tips & Variations
- You can substitute the pistachios with toasted almonds or walnuts for a different crunch and flavor.
- Adjust the herbs to your preference; fresh tarragon or chives also work well in this salad.
- For extra richness, add a sprinkle of parmesan or crumble of feta before serving.
Storage
Store any leftover salad in an airtight container in the refrigerator for up to 2 days. Reheat gently in a pan over low heat to avoid overcooking the spinach and cabbage, or enjoy it cold as a refreshing salad.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I prepare this salad in advance?
It’s best served immediately to enjoy the warm wilted texture and fresh flavors. However, you can prepare the garlic herb butter and chop the vegetables ahead of time for quick assembly before serving.
What if I don’t have balsamic vinegar?
You can substitute balsamic vinegar with red wine vinegar or apple cider vinegar for a similar tangy flavor, though the sweetness of balsamic adds nice balance.
PrintWarm Red Cabbage Salad with Garlic Herb Butter Recipe
A warm and vibrant red cabbage salad tossed in a fragrant garlic herb butter, enhanced by fresh spinach and crunchy pistachios for a deliciously healthy and flavorful side dish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
- Total Time: 18 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Frying
- Cuisine: American
- Diet: Vegetarian
Ingredients
Vegetables
- 1/2 bunch English spinach leaves, sliced into 1cm (1/2 inch) strips
- 1/4 red cabbage, cut into 2.5 x 5cm (1 x 2 inch) rectangles
Butter Mixture
- 2 1/2 tbsp unsalted butter
- 1 large garlic clove, minced
- 1 tbsp fresh chopped herbs (thyme, rosemary, parsley or your choice)
- 1 tsp salt
Extras
- 1 tsp balsamic vinegar
- 3 tbsp pistachios, roughly chopped
Instructions
- Prepare Garlic Herb Butter: Place the butter and minced garlic in a fry pan over medium-high heat and allow the butter to melt completely. Let it sizzle for about 15 seconds to infuse the butter with garlic flavor.
- Add Herbs and Salt: Stir in the salt and fresh chopped herbs. Swirl the pan to evenly distribute the garlic herb butter mixture throughout the pan.
- Cook Cabbage: Add the cut red cabbage to the pan and toss continuously to coat the cabbage leaves with the butter. Cook until the cabbage just starts to wilt but remains slightly crisp.
- Wilt Spinach and Add Vinegar: Remove the pan from heat and immediately add the sliced spinach and balsamic vinegar. Toss gently so the residual heat wilts the spinach leaves and the vinegar is evenly distributed.
- Serve: Transfer the warm salad onto a serving plate, scatter the chopped pistachios over the top for crunch, and serve immediately while warm.
Notes
- Use fresh herbs like thyme, rosemary, and parsley for the best flavor, but feel free to experiment with your favorites.
- The cabbage should be cooked just until it starts to soften, preserving some crunch and brightness.
- Serve the salad immediately to enjoy the warm, buttery texture and fresh herb aroma.
- This salad pairs well as a side dish with roasted meats or grilled dishes.
- For a vegan version, substitute butter with plant-based margarine.
Keywords: red cabbage salad, garlic herb butter, warm salad, spinach salad, pistachios, easy vegetable side, vegetarian side dish
