Warm Cabbage Salad
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings
- Difficulty: 1 (1 - 5)
- Categories: Gluten Free Salads Side Dishes
A simple yet satisfying warm salad featuring tender cabbage, potatoes, and onions dressed with tangy apple cider vinegar and rich pumpkin seed oil. This hearty dish makes a perfect side for autumn and winter meals, or can be enjoyed as a light main course. The contrast between the slightly crisp cabbage and soft potatoes creates a delightful texture, while the pumpkin seed oil adds a distinctive nutty flavor that elevates the humble ingredients.
Ingredients
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Instructions
- Peel the potatoes and cut them into bite-sized pieces.
- Fill a saucepan with water, add 2 teaspoons of salt, and bring to a boil.
- Add the potato pieces to the boiling water and cook until they are tender when pierced with a fork, about 15-20 minutes.
- Once cooked, drain the potatoes in a colander and set aside to cool slightly.
- While the potatoes are cooking, finely cut or shred the cabbage and chop the onions.
- In a large bowl, combine the shredded cabbage, chopped onions, and the slightly cooled potatoes.
- Add the remaining 1 teaspoon of salt, pumpkin seed oil, and apple cider vinegar to the bowl.
- Gently toss all ingredients together until well combined and evenly coated with the dressing.
- Serve the salad while it's still warm for the best flavor and texture.
Notes
- This salad is traditional in parts of Central Europe, particularly Slovenia and Austria, where pumpkin seed oil is a regional specialty.
- For added flavor, you can sprinkle some toasted pumpkin seeds on top before serving.
- The salad can be made ahead and reheated gently, though it's best enjoyed fresh.
- For a complete meal, serve alongside plant-based sausages or tempeh.
- You can use any type of cabbage for this recipe - green, red, or savoy all work well and each brings a slightly different flavor profile.