Warm Balsamic Red Cabbage and Beet Salad

| June 2, 2014 | 30 Comments

A mixture of red cabbage and freshly shredded beets combine with rich balsamic vinegar to create this warm summer salad – Warm Balsamic Red Cabbage and Beet Salad. This recipe was created for a client, but all opinions are my own.

Balsamic Red Cabbage and Beet Salad

A few years ago, I planted rows of red cabbage in my garden. I remember watching the cabbages grow with interest. While my tomatillos, cucumbers for pickling and tomatoes produced big bounties, the red cabbage grew much slower and without the same zeal. In the end, I had nine small cabbages, which I picked and used together — since one wasn’t enough to feed four people.

These days, I let the farmers do all the growing. And with summer fast approaching, that means that soon table upon table at our local farmers markets will be heaped with fresh red cabbages, big, round beets still dusted with the soil they came from and other veggies ripe for eating. I can hardly wait. There’s nothing quite like the season’s freshest produce.

And this Warm Balsamic Red Cabbage and Beet Salad? It’s perfect for taking advantage of all the red cabbages and beets that will soon be ready for eating.

Red Cabbage

Making it is simple. First, you shred some fresh red cabbage. I like to cut my cabbage in quarters when shredding it, to create good size pieces that, when cooked, won’t require cutting to enjoy. Then you shred beets — one big one will do it, or a few smaller ones. A food processor fitted with a shredder attachment makes quick work of this.

Saute a little garlic, add the red cabbage and beets and then use a little water to make everything soften up. Finally, you add balsamic vinegar and let it cook down until it’s all saucy and perfect. All in all, this is ready in less than 30 minutes. Just add your favorite foods off the grill, and you are ready for a delicious summer dinner.

Warm Balsamic Red Cabbage and Beet Salad

For this recipe, I used Pompeian Extra Virgin Olive Oil and Pompeian Balsamic Vinegar. Recently, I agreed to be a blog ambassador for Pompeian because I love their oil and vinegar products. Pompeian Balsamic Vinegar is aged in wooden casts, which gives it a rich, delicious flavor. I also love that Pompeian Balsamic Vinegar is naturally gluten-free, so my friends who have to avoid gluten can enjoy this with me.

I used regular Balsamic Vinegar, but Pompeian also makes White Balsamic Vinegar and Pomegranate Balsamic Vinegar. All three are sold for about $3.29 per 16 oz. bottle — which makes this a pretty affordable balsamic too.

Now, about this salad …

Warm Balsamic Red Cabbage and Beet Salad
 
Prep time
Cook time
Total time
 
Serves: serves 4
Ingredients
  • 1 tbsp Pompeian Extra Virgin Olive Oil
  • 1-2 cloves garlic, minced
  • 4 cups shredded red cabbage
  • 1½ cups shredded fresh beet (use a shredder attachment on your food processor)
  • ½ cup water
  • Kosher salt and pepper, to taste
  • ½ cup Pompeian Balsamic Vinegar
Instructions
  1. Heat the olive oil in a large sauté pan with high sides. Add the garlic and cook until fragrant – about 1 minute.
  2. Add the cabbage and beets and stir well to combine with the garlic mixture. Pour the water over and season with salt and pepper. Cover and cook until the cabbage is wilted – about 6-8 minutes.
  3. Remove the cover of the pan and stir well. Pour the balsamic vinegar over the cabbage mixture and toss to combine. Cook for an additional 8-10 minutes, until the vinegar coats the cabbage and little liquid remains. Season with additional salt and pepper, as needed.
  4. Enjoy immediately.

Disclosure: I was compensated for creating this Warm Balsamic Red Cabbage and Beet Salad recipe, but all opinions are my own.

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Category: New England Cuisine, Quick and Easy Recipes, Recipes, Reviews, Contests and More, salad, vegetables, vegetarian

About the Author ()

Sarah Walker Caron is a writer, editor and recipe developer who loves to create delicious recipes the whole family can enjoy together. Her work has appeared in countless publications including iVillage, BELLA NYC Magazine, Yum for Kids magazine and more. She lives in Maine with her two food-loving kids.

Comments (30)

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  1. Kate says:

    I tried to pick up green cabbage today for a stirfy, but the store only had red. Looks like I know what to do with the leftovers.

  2. I’ve never made anything like this but I would certainly try it

  3. I’m imagining this on a grilled burger right now. YUM.

  4. Im the one who usually picks the red cabbage out of my mixed salads, but with this flavor combo I might give red cabbage a second chance! :)

  5. I love beets and think this is a great salad idea…so purple and pretty!!

  6. I keep meaning to try something with beets as I never cook with them. This looks great!

  7. I’m all over this dish! LOVE beets! LOVE red cabbage!

  8. This looks so pretty and healthy!

  9. I always look for new red cabbage and beets salad. Usually separately but what a great combination to put them together. It makes complete sense> Love the vinaigrette.

  10. I just can’t get over the gorgeous color! So pretty!

  11. I have never tried beets, but they are on my food bucket list!

  12. I’d love to have this in place of cole slaw at my next picnic!

  13. My taste buds are singing. It sounds wonderful!

  14. Nutmeg Nanny says:

    I love red cabbage soooooo much! It’s the perfect balance of sweet and sour.

  15. This looks great! Red cabbage is so underrated. I’m totally impressed that you tried growing your own. I’m definitely happy to let the farmers do all the work. ;)

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