Warm red cabbage salad

right before we picked it... isn't it beautiful? 

Our Daily Green knows it's fall because the red cabbage has beautiful tight little heads, and is ready to harvest. We have patiently watched it forming, waiting for one of our favorite fall recipes. It's simple and delicious, you'll want to add it to a list of permanent recipes. 

According to the World's Healthiest Foods website, red cabbage is a nutritional powerhouse.

While green cabbage is the most commonly eaten variety of cabbage, we highly recommend trying red cabbage because of it added nutritional benefits and its robust hearty flavor. The rich red color of red cabbage reflects it concentration of anthocyanin polyphenols, which contribute to red cabbage containing significantly more protective phytonutrients than green cabbage. Interest in anthocyanin pigments continues to intensify because of their health benefits as dietary antioxidants, as an anti-inflammatory, and their potentially protective, preventative, and therapeutic roles in a number of human diseases.

...The vitamin C equivalent, a measure of antioxidant capacity, of red cabbage is also six to eight times higher than that of green cabbage. Red cabbage is one of the most nutritious and best tasting vegetables around.

This dish is complemented with pecans, which are another nutritional powerhouse, according to Pecan Nutrition Facts:

• Pecans are one of the very few sodium-free and fiber-rich nuts in the world.
• Pecans are a rich source of gamma tocopherol which is a chemical compound derived from vitamin E. It supports heart health, prevents heart diseases, promotes respiratory health, helps in blood circulation and is very good for your brain.
• Pecans also contain some of the phytochemicals.
• 90% of the fat content in pecans contain unsaturated fats.

RECIPE: Warm Red Cabbage Salad

• 1 medium-sized head of red cabbage, halved
• 1/2 cup of coarsely chopped pecans (I like to toast them)
• 3.5 oz. crumbled white cheddar cheese
• 4-6 slices of diced and cooked bacon
• 1/4 c. olive oil 
• 1/4 c. vinegar (apple cider, red wine, or balsamic)
• salt and pepper to taste

the finished salad... colorful and delicious

Place cabbage halves flat side down on a cutting board. Starting at the top of the head, slice across in very thin strips. Do not use the thick white core portion. Toss the cabbage and the pecans in a large bowl. In a large pan, cook bacon until crispy and brown. Drain the bacon and discard the grease, but don't wash the pan. Heat olive oil in same pan, until warm, but not smoking. Reduce the heat and stir in the vinegar, salt and pepper. Add cabbage mixture and toss for a minute to warm the salad. Transfer to serving bowl and toss with bacon & cheese.

ENJOY!

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