Green’s Cookbook and Recommended by member Nancy M.
15-20 Walnuts, enough to make 3/4 cup, shelled
2 tsp walnut oil
salt and pepper
1 small cabbage
1 crisp red apple
1 clove garlic, finely chopped
2 TB balsamic vinegar
2 1/2 TB olive oil
1 red onion, quartered and thinly sliced
3 to 4 oz goat cheese, broken into large pieces
1 TB parsley, chopped
1/2 tsp marjoram, finely chopped
Preheat oven to 350F. Crack the walnuts, leave the meats in large pieces, and toss them with walnut oil and some salt and freshly ground black pepper. Toast them in the oven for 5-7 minutes, or until they begin to smell nutty. Then remove them from the oven and let them cool. Quarter the cabbage and remove the core. Cut the wedges into thin pieces, 2-3 inches long, and set them aside. Cut the apple lengthwise into sixths, cut out the core, then slice the pieces thinly, crosswise. Put the garlic, vinegar, and oil in a wide saute pan over a medium-high flame. As soon as they are hot, add onion and saute for 30 seconds. Next add the cabbage and continue to cook, stirring it with a pair of tongs for approximately 2 minutes, or until just wilted. The leaves will begin to soften. Season with salt and freshly ground black pepper and more vinegar, if necessary, to sharpen the flavors. Add the goat cheese, apple, herbs, and walnuts. Toss briefly and carefully before serving.