Cabbage And Apple Salad With Roasted Onions Recipe

Name: Cabbage And Apple Salad With Roasted Onions
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 (10-ounce) packages fresh pearl onions; 1 head red cabbage, shredded; 2 tablespoons salt; 2 tablespoons olive oil; 6 tablespoons white wine vinegar, divided; 6 tablespoons maple syrup, divided; 2 cups chopped pecans, toasted and divided; 1 cup sour cream; 1/2 teaspoon salt; 4 Granny Smith apples, chopped; 1 head curly endive, chopped

Servings: persons

2 (10-ounce) packages fresh pearl onions
1 head red cabbage, shredded
2 tablespoons salt
2 tablespoons olive oil
6 tablespoons white wine vinegar, divided
6 tablespoons maple syrup, divided
2 cups chopped pecans, toasted and divided
1 cup sour cream
1/2 teaspoon salt
4 Granny Smith apples, chopped
1 head curly endive, chopped

1
Trim bottom ends of onions. Blanch unpeeled onions, in batches, in rapidly boiling water in a large saucepan 45 seconds. (It's important to blanch in batches so that the water remains at a boil.) Drain and peel onions; place in a large zip-top freezer bag, seal, and refrigerate overnight, if desired.
2
Combine cabbage and 2 tablespoons salt in a large bowl; let stand 30 minutes, tossing occasionally. Rinse thoroughly, and drain well.
3
Combine onions and oil in a shallow roasting pan or a large cast-iron skillet; toss to coat. Spread onions in a single layer. Roast at 450u00b0 for 25 minutes or until browned, stirring after 20 minutes.
4
Combine 1/4 cup each vinegar and maple syrup; add to roasted onions. Roast 5 more minutes or until slightly thickened and onions are glazed. Set aside.
5
Combine remaining 2 tablespoons vinegar, 2 tablespoons maple syrup, 1 cup chopped pecans, sour cream, and 1/2 teaspoon salt in a food processor or blender; process 1 to 2 minutes or until smooth. Cover and chill dressing overnight, if desired.
6
Toss together chopped apple, cabbage, and endive in a large bowl. Drizzle each serving with dressing, and top with roasted onions; sprinkle with remaining 1 cup pecans.
7
Make Ahead: Blanch and peel pearl onions a day ahead; store in refrigerator. Prepare dressing up to a day ahead, and store in refrigerator.

693

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 2 (10-ounce) packages fresh pearl onions, 1 head red cabbage, shredded, 2 tablespoons salt, 2 tablespoons olive oil, and more.

Yes, Cabbage And Apple Salad With Roasted Onions falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Cabbage And Apple Salad With Roasted Onions

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions