Warm Red Cabbage Salad with Sweet Potatoes

Fresh delicate, simply cooked cabbage fills in as a warm serving of mixed greens base for prepared sweet potatoes. To assemble a dinner around this dish, cook Michael Anthony recommends including “a couple of different dishes, as simmered Brussels grows and broiled parsnips, for an assortment of surfaces and to give the supper profundity and a feeling of movement.”


  • 1 large sweet potato, peeled and diced (2 cups)
  • 1 Tbs. butter
  • 1/8 tsp. light brown sugar
  • 4 Tbs. olive oil, divided
  • 1/2 cup flat-leaf parsley, chopped
  • 1/4 cup raisins
  • 2 Tbs. toasted pine nuts
  • 2 tsp. lemon juice
  • 1 tsp. red wine vinegar
  • 1/2 medium head red cabbage, quartered and shredded (6 cups)
  • 2 cloves garlic, smashed


  1. Combine sweet potato, margarine, dark colored sugar, and 11/2 glasses water in little pot, season with salt and pepper, whenever wanted, and heat to the point of boiling. Stew 12 minutes, or until the point when sweet potatoes are delicate, and the vast majority of water has dissipated. Include 2 Tbs. oil, parsley, raisins, pine nuts, lemon juice, and vinegar, and cook 3 to 4 minutes more, or until the point when all staying fluid has dissipated.
  2. Heat remaining 2 Tbs. oil in expansive skillet over high warmth. Include cabbage and garlic, and season with salt and pepper, whenever wanted. Cook 5 minutes, or until the point when cabbage withers, blending frequently. Evacuate garlic cloves. Exchange cabbage to serving dish, and best with sweet potato blend.

Source: vegetariantimes


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