Name: Warm Red Cabbage Salad with Chorizo, Green Olives and Goat Cheese
Yield: Serves 4 to 6
Cuisine: American
Ingredients: 15 to 20 green olives; Pinch of hot red pepper flakes; 50 ml/2 fl oz vinegar; 2 cloves garlic, chopped; 50 g/2 oz mild and creamy goat cheese; Salt and pepper to taste; 100 g/4 oz chorizo or other hot spicy sausage, thinly sliced; about 450 g/1 lb red cabbage, leaves peeled off and cut into bite-sized pieces; 4 tablespoons olive oil; 2 shallots, peeled and chopped

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Hot and Spicy

By Marlena Spieler

Published 1985

About

Separating red cabbage into leaves lets you warm them in a pan, wilting them for a warm salad. The bits of chorizo and tangy green olives give interest, while the goat cheese melts gently.

Ingredients

about 450 g/1 lb red cabbage, leaves peeled off and cut into bite-sized pieces
4

Americas
United States
California
Spicy

Method

Quickly wilt the pieces of cabbage in a small amount of the olive oil in a large pan, over a medium heat. Remove to a warm plate with a slotted spoon.
Brown the chorizo or other sausage, pour off any accumulated fat, then add the shallots, garlic and green olives, heating through.
Pour in the vinegar and hot red pepper flakes, then pour it all over th

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Ingredients

Method

Part of