Red Belgian Cabbage Salad

Red Belgian Cabbage Salad Recipe - Easy-to-follow and Delicious

Region / culture: Belgium | Preparation time: 10 minutes | Servings: 4

Introduction

Red Belgian Cabbage Salad is a delicious and tangy dish that is perfect for a light and refreshing meal. This salad is made with shredded red cabbage, cider vinegar, sugar, fresh thyme, and toasted walnuts, giving it a unique and flavorful taste.

History

Belgian cuisine is known for its use of fresh and seasonal ingredients, and this Red Belgian Cabbage Salad is no exception. The combination of vinegar, sugar, and cabbage has been a popular dish in Belgium for centuries, with each family adding their own twist to the recipe.

Ingredients

1-0.5 cup of cider vinegar
2 tbsp of sugar
2 bay leaves
1 sprig of fresh thyme
0.5 head of red cabbage (about 1 lb or 454 g), finely shredded
0.5 cup of vegetable oil
salt and freshly ground black pepper to taste
1 tart apple, unpeeled, halved, cored, and thinly sliced
0.5 cup of toasted walnut halves

How to prepare

1 Heat the vinegar, sugar, bay leaves, and thyme in a small saucepan. Stir until the sugar is dissolved. Pour the warm vinegar over the shredded red cabbage in a bowl and toss well. Cover and refrigerate for at least 6 hours.
2 Remove the salad from the refrigerator. The cabbage will be wilted and slightly pickled. Add the oil and mix well. Season with salt and pepper. The salad will keep in the refrigerator for up to 2 weeks.
3 Just before serving, discard the bay leaves and thyme. Decorate with apple slices and sprinkle with walnuts.

Variations

Add some crumbled feta cheese for a creamy and tangy twist.
Substitute the walnuts with toasted pecans or almonds for a different flavor profile.
Mix in some dried cranberries or raisins for a touch of sweetness.

Cooking Tips & Tricks

Make sure to finely shred the red cabbage to ensure that it absorbs the flavors of the vinegar and sugar.

- Toasting the walnuts before adding them to the salad will enhance their nutty flavor.

- Letting the salad marinate in the refrigerator for at least 6 hours will allow the flavors to meld together and develop a delicious pickled taste.

Serving Suggestions

This Red Belgian Cabbage Salad can be served as a side dish with grilled chicken or fish. It can also be enjoyed on its own as a light and refreshing lunch.

Cooking Techniques

Shred the cabbage using a sharp knife or a mandoline for thin and even slices.

- Toast the walnuts in a dry skillet over medium heat until fragrant, being careful not to burn them.

Ingredient Substitutions

White vinegar can be used instead of cider vinegar.

- Honey or maple syrup can be used instead of sugar.

- Green cabbage can be used instead of red cabbage.

Make Ahead Tips

This Red Belgian Cabbage Salad can be made ahead of time and stored in the refrigerator for up to 2 weeks. Just add the apple slices and walnuts right before serving.

Presentation Ideas

Serve the Red Belgian Cabbage Salad in a large bowl or on a platter, garnished with fresh thyme sprigs for a beautiful presentation.

Pairing Recommendations

This salad pairs well with grilled meats, such as chicken or pork, and is also delicious with a side of crusty bread or a light soup.

Storage and Reheating Instructions

Store any leftovers of the Red Belgian Cabbage Salad in an airtight container in the refrigerator for up to 2 weeks. Serve chilled or at room temperature.

Nutrition Information

Calories per serving

220

Carbohydrates

- Total Carbohydrates: 14g

- Dietary Fiber: 3g

- Sugars: 8g

Fats

- Total Fat: 18g

- Saturated Fat: 2g

- Trans Fat: 0g

Proteins

- Protein: 3g

Vitamins and minerals

Vitamin C: 60% DV

- Vitamin A: 10% DV

- Iron: 6% DV

Alergens

Contains nuts (walnuts)

Summary

This Red Belgian Cabbage Salad is a healthy and nutritious dish that is low in calories and high in vitamin C. It is a great source of fiber and protein, making it a filling and satisfying meal.

Summary

Red Belgian Cabbage Salad is a flavorful and nutritious dish that is perfect for a light and refreshing meal. With its tangy vinegar dressing, crunchy walnuts, and sweet apple slices, this salad is sure to be a hit at your next gathering. Enjoy!

How did I get this recipe?

I can't forget the moment I stumbled upon this recipe for Red Belgian Cabbage Salad. It was a warm summer day, and I was visiting my dear friend Margot in her cozy little cottage in the countryside. Margot was known for her incredible culinary skills, and I always looked forward to our cooking adventures together.

On that particular day, Margot suggested we make a refreshing salad to accompany our lunch. She rummaged through her collection of cookbooks and pulled out an old, weathered recipe card with the words "Red Belgian Cabbage Salad" scrawled across it in faded ink.

As we gathered the ingredients and got to work, Margot began to recount the story of how she had learned to make this salad. She told me that many years ago, when she was just a young girl, she had traveled to Belgium with her family for a summer holiday. They had stayed in a quaint little village where the locals were known for their delicious cuisine.

One day, as she wandered through the village market with her mother, she came across a stall run by an elderly woman. The woman was selling all sorts of fresh produce, including vibrant red cabbage that caught Margot's eye.

Intrigued, Margot struck up a conversation with the woman and learned that she was a renowned chef in the village. The woman took a liking to Margot and offered to teach her how to make a special cabbage salad that was a favorite among the villagers.

Margot eagerly accepted the woman's offer and spent the afternoon in her humble kitchen, watching and learning as she prepared the salad. The woman explained each step of the process in intricate detail, from how to properly slice the cabbage to the importance of letting it marinate in the dressing for hours to enhance the flavors.

As Margot listened and observed, she marveled at the woman's skill and passion for cooking. She could see the love and care that went into each ingredient and each movement of the woman's hands as she expertly crafted the salad.

When the salad was finally ready, Margot took a bite and was blown away by the explosion of flavors in her mouth. The crispness of the cabbage, the tanginess of the dressing, and the subtle hints of herbs and spices all combined to create a symphony of taste that left her craving more.

From that day on, Margot made it her mission to perfect the recipe for Red Belgian Cabbage Salad. She practiced tirelessly in her own kitchen, experimenting with different ingredients and techniques until she had mastered the art of making the salad just like the woman in the village.

And now, all these years later, as I stood in Margot's kitchen chopping cabbage and whisking together the dressing for our own version of the salad, I couldn't help but feel a sense of gratitude for the woman who had passed down this recipe to Margot, and now to me.

As we sat down to enjoy our meal, the Red Belgian Cabbage Salad took center stage on the table, its vibrant colors and enticing aroma drawing us in. With each forkful, I could taste the love and history that had gone into creating this dish, and I knew that it would always hold a special place in my heart.

And so, as I write down the recipe for Red Belgian Cabbage Salad in my own weathered cookbook, I do so with the hope that others will experience the same joy and connection that Margot and I have found in this humble yet extraordinary dish. For in every bite lies a story waiting to be told, a memory waiting to be savored, and a tradition waiting to be passed on for generations to come.