Wilted Cabbage and Warm Shallot Salad
Cabbage might just be the humblest vegetable around. It sits patiently among all the other winter vegetables, often getting ignored. It’s inexpensive and unassuming. When it’s taken home, though, it gives and gives. A head of cabbage lasts forever in your refrigerator’s crisper drawer and can be transformed into a countless number of cozy, wholesome dishes. This simple recipe is inspired by retro warm spinach salads, but instead of spinach, thinly sliced green cabbage is the star. It’s tossed with a warm caramelized shallot dressing and paired with lots of nutty shaved Gruyère for a winter salad that’s modest in the best way.
Serves 4
Ingredients:
- 3 tbsp. extra-virgin olive oil
- 1 tbsp. unsalted butter
- 4 medium shallots, thinly sliced
- 2 cloves garlic, thinly sliced
- Kosher salt
- Freshly ground black pepper
- ½ medium (2- to 3-lb.) head green cabbage
- 2 tbsp. balsamic vinegar
- 2 tbsp. red wine vinegar
- 2 tsp. Dijon mustard
- 2 tsp. honey
- 2 oz. Gruyère cheese, freshly shaved (about ⅔ c.), divided
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Instructions:
- Heat the olive oil and butter in a medium skillet over medium heat until the butter melts. Add the shallots and garlic, season with a generous pinch of salt and several grinds of pepper, and cook, stirring frequently and reducing the heat if the shallots and garlic start to burn, until the shallots are very soft, caramelized, and deep golden brown, about 15 minutes.
- Meanwhile, quarter, core, and thinly slice the cabbage cross-wise. Place in a large bowl. Sprinkle with a generous pinch of salt and massage with your hands to soften.
- Once the shallots have caramelized, remove the skillet from the heat and whisk in the balsamic vinegar, red wine vinegar, Dijon, and honey.
- Pour the shallot mixture over the cabbage and toss to coat and wilt. Taste and season with additional salt and pepper as needed. Add half of the shaved Gruyère and toss to distribute the cheese. Garnish with the remaining shaved Gruyère.
