Title: Red cabbage salad (prodigy)
 Categories: Salads, Vegetables, Fruits
      Yield: 6 Servings
 
     20    Walnuts; shelled and broken
           -into quarters or eighths
           Walnut oil
           Salt & freshly ground pepper
      1 sm Red cabbage (about 1 lb+)
      1    Crisp apple
      2 tb Balsamic vinegar
      3 tb Light or virgin olive oil
      1 sm Red onion; quartered and
           - thinly sliced crosswise
      4 oz Soft goat cheese; crumbled
           -=OR=- Feta Cheese, crumbled
      2 tb Finely chopped parsley
 
  TOSS SHELLED WALNUTS in a little walnut oil to coat lightly, season
  with salt and pepper and spread on baking sheet. Toast at 350F about
  7 minutes until they begin to have a good, toasty smell. Cut cabbage
  into quarters or sixths, so that pieces are no more than about 2
  1/2-inches across. Remove cores and slice pieces very thinly. Set
  aside. Cut apple into sixths, remove cores, then thinly slice pieces
  crosswise. Combine vinegar and olive oil in wide saute pan over
  medium-high flame. When hot, add onion and saute 30 seconds. Add
  cabbage and stir with tongs about 2 minutes or until just wilted.
  Leaves will begin to soften and color will change from bright
  purple-red to pink. Season to taste with salt, plenty of pepper and
  more vinegar, if necessary, to sharpen flavors. Add most of cheese
  and parsley, all the apples and walnuts. Toss briefly to combine,
  garnish with remaining cheese and parsley and serve.
  
  DEBORAH MADISON - PRODIGY GUEST CHEFS COOKBOOK