Braised Burgundy Cabbage
|Walnut oil||2 Teaspoon|
|Thinly sliced red onion||1 Cup (16 tbs)|
|Chopped walnuts||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Shredded red cabbage||4 Cup (64 tbs)|
|Balsamic vinegar||2 Tablespoon|
|Chopped fresh oregano||2 Tablespoon|
|Red apple||1 , cut into 1/2" pieces|
|Goat cheese||2 1⁄2 Ounce, crumbled|
|Ground black pepper||To Taste|
Warm the oil in a large no-stick skillet over medium heat.
Add the onions, walnuts, and garlic.
Cook, stirring often, for 5 to 7 minutes, or until the onions are softened and the walnuts are toasted.
Add the cabbage, vinegar, and oregano.
Cover and cook, stirring occasionally, for 12 to 15 minutes, or until the cabbage is soft and tender.
Season with the salt and pepper.
Remove from the heat and add the apples and goat cheese.
Toss to combine.