Warm Cabbage Salad
Feed: 4 People
Work: 10 Minutes
Total: 25 Minutes
4 Cups Cabbage, shredded)
1 Apple, sliced into sticks
1 Cup Potatoes, peeled and cut into ¼” cubes
¼ Cup Mayonnaise
4 Tbsp Camelina Oil
2 Tbsp Garlic, chopped
1 Tbsp Mustard
½ Cup Apple Cider Vinegar
2 Tbsp Salt
Box Grater (Food Processor with Shredder Attachment)
Pot with Lid
Fill Pot with water and Potatoes, making sure potatoes are covered with at least 1” water. Bring to a boil and then reduce to a simmer.
When potatoes are cooked through and soft, strain and reserve potatoes in a Bowl.
Heat a Sauté Pan with 2 Tbsp Oil, add 2 Cups of Cabbage so you have an even layer across the whole pan. NOTE try not to move the Cabbage, so one side becomes golden brown.
After about 3 minutes on medium-high heat mix the Cabbage so that the top layer cooks for a minute.
When the Cabbage is done, add to the Bowl of Potatoes and repeat with the rest of the Cabbage, along with the Garlic.
Add the Apples, Mustard, Mayonnaise, and Vinegar to the Bowl. Mix everything together gently so that the Potatoes don’t break apart.
Add Salt and taste it as you go. If needed, add more Salt. NOTE some Potatoes can absorb a lot of seasoning, so feel free to add more Salt, Vinegar, or Mustard.
Any leftovers can be eaten cold or re-warmed.
Keep in an airtight container for up to 5 days in the fridge.