Kurt Gutenbrunner’s Red-Cabbage Salad

Recipe for Category Salads & Dressings

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Contributed by (Recipe adapted from “New York Mag: Food and Nutrition” at http://newyorkmetro.com)


1/4 head Red cabbage
2 Tbs Sherry vinegar
2 Tbs Walnut oil
1 Tbs Lingonberry jam or Cranberry sauce
1 tsp Honey
2 Apples
1/2 tsp Lemon juice
1 C Walnuts
Salt and Pepper


Slice red cabbage very thin. Mix with sherry vinegar, walnut oil, lingonberry jam (or cranberry sauce), and honey. Slice apples into thin discs. Lay five apple slices on each plate and sprinkle with lemon juice to prevent discoloration. Top with red-cabbage mixture and sprinkle with walnuts. Season with salt and pepper to taste. Serves 4 to 6.

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