Warm Spiced Goat Cheese and Cabbage Salad
- Ready In:
- 30mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- 4 ounces soft mild goat cheese, room temperature
- 1 teaspoon fresh thyme leaves or 1/4 teaspoon dried thyme
- 1⁄8 teaspoon fresh ground black pepper
- 3 slices bacon, cut into 1/2 x 1/4 inch pieces
- 1 small onion, sliced thin
- 1 pinch caraway seed
- 12 ounces red cabbage, sliced thin
- 3 tablespoons walnuts, toasted lightly
- 1⁄3 cup red wine vinegar
- 1⁄3 cup firmly packed dark brown sugar
- salt and pepper
- 1 loaf of long thin French bread (ficelle or baguette)
directions
- Cream the goat cheese, thyme and pepper; set aside.
- In a deep skillet or Dutch oven over medium heat, cook bacon, onion and caraway seeds until bacon is crisp and onion is softened, stirring often.
- Add cabbage, walnuts, vinegar, brown sugar and salt and pepper to taste; braise, covered, over moderately low heat, stirring occasionally, until cabbage is crisp-tender, about 20 minutes.
- While cabbage is braising, cut bread into 1/2" thick slices and toast on baking sheet in the middle of a preheated 350° oven for 6 minutes.
- Put goat cheese mixture in pastry bag and pipe onto the toasted rounds; bake in same 350° oven until golden, 5-7 minutes.
- Divide cooled cabbage salad and toasts between 4 plates and serve.
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RECIPE SUBMITTED BY
sugarpea
Snohomish, WA
I’m a former interior designer and landscape designer. At the moment I get to enjoy being at home and working only when I want to. I like rollerblading, hiking, backpacking and trips to the ocean. I grew up on a farm in the Midwest and moved to the Northwest when I was thirty, over twenty years ago. I’m afraid they’ll have to bury me here in WA. This is God’s country and I’m never leaving.
I have a smallish collection of cookbooks, preferring to use the library and a copy machine. Among my favorites though, are: Recipes 1-2-3, by Rozanne Gold, a collection of recipes containing no more than 3 ingredients (excepting water, salt and pepper); A Treasury of Great Recipes, by Mary and Vincent Price, recipes collected from friends and chefs of great restaurants around the world; The Mediterranean Diet Cookbook, by Nancy Harmon Jenkins, about a collection of cuisines I’m convinced are the healthiest in the world and The Low-Calorie Gourmet, by Pierre Franey.
Currently my passions are our dogs, the garden, cooking, the natural world and of course, Dh. I can now add Zaar to that list of passions (translate: addiction). We have three dogs, two rescued and one adopted. They are Sugarpea, a Golden Retriever, Chickpea, a Llasa Apso and Sweetpea, a Shih Tzu; small, medium and large. We’re quite a sight out on the trail. One of the things I am most fond of about living here is the ability to vegetable garden year ‘round.