I think it’s always a good idea to share a laugh with your friends, so I thought I would share this one with you. If it doesn’t make you laugh, I will be so surprised. Even if you have seen it before, you will enjoy it again.
My menus are starting to reflect the autumn season that is upon us. I love this salad from With a Measure of Grace, a favorite cookbook/book. (You may remember their Blue Corn Flapjacks that I posted about earlier. Have you tried those yet?) While the salad isn’t really pink, it’s in the same color family:) Do our pinks become a deeper shade with the coming of colder weather?
Warm Red Cabbage Salad with Goat Cheese
1/4 cup canola oil
1 medium-sized head of red cabbage, sliced into thin shreds
2/3 cup chopped and lightly toasted hazelnuts or pine nuts
1/3 cup good quality balsamic vinegar
1 tablespoon sugar
1/2 teaspoon sea salt
4 ounces fresh goat cheese (chevre)
In a medium-sized sauté pan, gently heat oil. Add cabbage and 1/2 cup of the nuts. Sauté until cabbage is wilted, stirring frequently.
Add balsamic vinegar, sugar and salt; cook for another minute, stirring well to coat the cabbage mixture. Taste to make certain cabbage is tender enough and to adjust the seasonings. Add more salt or vinegar if it needs brightening.
Transfer a portion of the cabbage to a salad plate and crumble an ounce of goat cheese over each salad. Sprinkle with a teaspoon of additional chopped hazelnuts or pine nuts (not chopped). Serve warm.
This is really good with pork. It reminds me somewhat of the sweet and sour cabbage dish that I often serve with sauerbraten.
Thanks to Beverly for hosting Pink Saturday for all of us to enjoy.
ROTFLMAO at the video. Love the idea of warm cabbage with goat cheese. Yum.
Happy Pink Saturday. We’re lovers of goat cheese and I’m adding this recipe to our collection.
Sam
Oh my, that’s so funny. I have to admit that I’ve seen several people post a link to that on Facebook, but this is the first time I’ve taken the time to watch it.
One more thing. Thanks for the award, not so much for the “much older” comment. LOL! BTW, I started first grade when I was five, so I’m probably not that much older anyway. HA!
Great recipe! Just in time for my pork roast this weekend. Happy Pink Saturday!
Winter is just around the corner in my neck of the woods and I won’t see much pink in my garden again until at least April so THANK YOU for the wonderful blog entry and for giving me a little pinkie-lift today!
Hoping that your weekend is filled with laughter and sunshine☺
You are so right, everytime you see that you just have to laugh. Thanks for the recipe too, Happy Pink Saturday, Char
That is so funny!
What a lovely recipe, but the baby girl stole the show. This was a wonderful post. I hope you are having a wonderful day.
That was to funny… Thanks…Happy Pink Saturday…
xoxo
Julie
I’m very excited to be e-mailing you this….I’ve awarded your blog!
Pick up your award here!!
http://www.frugallivingandhavingfun.com/2009/10/lovely-blog-award.html
You deserve it!!
Deb @ Frugal Living And Having Fun
You’re right it was too funny!
Happy Belated PS!
Leann
Precious Baby! This recipe looks really delicious. I love Goat Cheese!
That looks good, i’ve been looking for some recipes for red cabbage & a warm salad is perfect for winter. I’ve done radicchio and balsalmic vinegar with pork chops, that’s real good too. Thanks for following my blog. I have some yummy crockpot recipes so I’ll post them when I’m making them. I have to use it more this winter because my oven is not working. Should be interesting. I tried to add your crockpot button but it didn’t work properly. I’m having the same problem with mine.