Red Cabbage Salad with Goat Cheese and Thyme Honey
by Editorial Staff
Summary
| Prep Time | 45 mins |
| Cook Time | 10 mins |
| Total Time | 1 hr 25 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 6) |
Ingredients
- 500 g red cabbae
- 1 apple
- 1 onion (s)
- 3 tablespoon raisins
- 1 roll (s) soft goat cheese, approx. 200 g
- 2 handfuls almond (s), sliced or chopped
- 50 ml apple juice
- 3 tablespoon apple cider vinegar
- 1 tablespoon oil for frying
- 2 teaspoons sugar
- 1 teaspoon salt to knead the cabbage
- 0.5 teaspoon ½ cinnamon
- Pepper, freshly ground
- 1 pinch (s) cardamom powder
- 0.5 teaspoon ½ coriander powder
- 1 pinch (s) nutmeg, grated
- salt and pepper
- sugar
- 3 sprigs thyme leaves
- 6 tablespoon honey
Print Recipe
Pin Recipe Instructions
- Quarter the red cabbage, clean, remove the stalk and slice finely. Then knead well with 1 teaspoon salt for about three minutes with your hands. It is best to wear disposable gloves for this because it rubs off heavily.
- Finely dice the onion and fry in a little oil. Peel, core and roughly dice the apple, then add to the onion together with the raisins and sweat a little. Add the apple juice and vinegar. Add the spices, except for the thyme, and simmer for about five minutes over low heat, pour over the red cabbage and mix well. Let it steep for a few minutes at room temperature and season to taste again.
- Toast the almonds in a non-stick pan until they turn color, then set aside.
- Cut the goat cheese into approx. 1 cm thick slices. Melt six slices in a pan with a little oil over low heat. As soon as the cheese starts to soften, turn it over. Put a tablespoon of honey with a few thyme leaves on each slice of goat cheese and leave in the pan for about a minute. Caution: the cheese should not run out completely and still retain its shape.
- Arrange the red cabbage salad on plates and put two slices of warm goat cheese on each plate, then sprinkle the almond flakes over the salad.
- The amount of 6 servings refers to a side or starter salad.
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