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Red Cabbage Salad with Apples and Toasted Walnuts

Serves 4

© by Rizzoli

It’s the sweet-and-sour lingonberries that make this salad distinctive. Gutenbrunner likes the dish as a midafternoon meal with a sour brown bread, like rye, plus a Cheddar or soft blue cheese and a cold beer.


  • Lingonberry or Cranberry Preserves ¼ cup
  • Walnut Oil ¼ cup
  • Sherry Vinegar 2 Tbs
  • Red Cabbage 1 lb, thinly sliced
  • Walnuts ¼ cup, toasted and very coarsely chopped
  • Granny Smith or Golden Delicious Apple cored, sliced into very thin rounds or julienne strips
  • For Garnish
  • Edible Flowers
  • Small herb Sprigs

Cook It

  1. In a medium bowl, mix the preserves with the walnut oil and vinegar. Add the cabbage and walnuts and toss to coat. Season with salt and pepper and toss again.
  2. Mound the salad on plates. Garnish with the apple and, if desired, the flowers and herbs, and serve.


Recipe reproduced with permission from Neue Cuisine: The Elegant Tastes of Vienna by Kurt Gutenbrunner with Jane Sigal (Rizzoli, 2011)