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Photo:Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna Ghazali
Active Time:10 minsTotal Time:20 minsServings:4Jump to Nutrition Facts
Active Time:10 minsTotal Time:20 minsServings:4
Active Time:10 mins
Active Time:
10 mins
Total Time:20 mins
Total Time:
20 mins
Servings:4
Servings:
4
Jump to Nutrition Facts
Cook Mode(Keep screen awake)Ingredients3tablespoonsthinly sliced freshchives3tablespoonsextra-virgin olive oil2½tablespoonscider vinegar2teaspoonshoney1teaspoonDijon mustard¼teaspoonground pepper⅛teaspoonsalt4cupschoppedcabbage(such as green, redornapa)1cupmatchstick carrots1cupthinly sliced unpeeled Honeycrisp apples⅓cupchopped walnuts, toasted (see Tip)⅓cupcrumbledGorgonzola cheese
Cook Mode(Keep screen awake)
Ingredients
3tablespoonsthinly sliced freshchives
3tablespoonsextra-virgin olive oil
2½tablespoonscider vinegar
2teaspoonshoney
1teaspoonDijon mustard
¼teaspoonground pepper
⅛teaspoonsalt
4cupschoppedcabbage(such as green, redornapa)
1cupmatchstick carrots
1cupthinly sliced unpeeled Honeycrisp apples
⅓cupchopped walnuts, toasted (see Tip)
⅓cupcrumbledGorgonzola cheese
DirectionsWhisk 3 tablespoons each chives and oil, 2½ tablespoons vinegar, 2 teaspoons honey, 1 teaspoon mustard, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl until well combined. Add cabbage, carrots, apples, ⅓ cup walnuts and ⅓ cup Gorgonzola; toss until well coated. Let stand, uncovered, tossing occasionally, until the cabbage is slightly softened, about 10 minutes for napa cabbage and 20 minutes for red and green cabbage.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliTipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Frequently Asked QuestionsIf you have a lot of cabbage left over, you canmake cabbage rolls, casserole, soup and so much more. You can also slice, wedge or shred the cabbage and stir-fry, steam or roast it, creating a side dish. Or add shreds to salads or scrambled eggs, rice or ramen noodles. And you can always whip up a coleslaw. Stored properly in the crisper drawer of your refrigerator, a tightly wrapped section of cabbage should last about two weeks, but once you shred it, you’re looking at a maximum of a few days.As a member of the cruciferous family,cabbage is loaded with nutrientsand health benefits. The vitamin C in cabbage offers your immune system a boost. Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic, feeding your beneficial bacteria. Cabbage contains the antioxidants lutein and zeaxanthin, which support healthy vision. And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases, including heart disease and cancer.Apples contain powerful antioxidantsthat can help reduce chronic inflammation in the body. They’re also high in fiber. And while we often equate vitamin C to citrus fruits, one medium apple will give you about 10% of your daily vitamin C dose. All in all, apples have been shown to support heart and brain health, and lower cancer and diabetes risk.Absolutely. For this recipe, we would try to find an apple that’s as crisp and juicy as a Honeycrisp. Some good choices would be: Ambrosia, Enterprise, Fuji, Gala, Jazz, Pink Lady and SweeTango.EatingWell.com, October 2024
Directions
Whisk 3 tablespoons each chives and oil, 2½ tablespoons vinegar, 2 teaspoons honey, 1 teaspoon mustard, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl until well combined. Add cabbage, carrots, apples, ⅓ cup walnuts and ⅓ cup Gorgonzola; toss until well coated. Let stand, uncovered, tossing occasionally, until the cabbage is slightly softened, about 10 minutes for napa cabbage and 20 minutes for red and green cabbage.Photographer: Jacob Fox, Food Stylist: Holly Dreesman, Prop Stylist: Breanna GhazaliTipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.Frequently Asked QuestionsIf you have a lot of cabbage left over, you canmake cabbage rolls, casserole, soup and so much more. You can also slice, wedge or shred the cabbage and stir-fry, steam or roast it, creating a side dish. Or add shreds to salads or scrambled eggs, rice or ramen noodles. And you can always whip up a coleslaw. Stored properly in the crisper drawer of your refrigerator, a tightly wrapped section of cabbage should last about two weeks, but once you shred it, you’re looking at a maximum of a few days.As a member of the cruciferous family,cabbage is loaded with nutrientsand health benefits. The vitamin C in cabbage offers your immune system a boost. Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic, feeding your beneficial bacteria. Cabbage contains the antioxidants lutein and zeaxanthin, which support healthy vision. And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases, including heart disease and cancer.Apples contain powerful antioxidantsthat can help reduce chronic inflammation in the body. They’re also high in fiber. And while we often equate vitamin C to citrus fruits, one medium apple will give you about 10% of your daily vitamin C dose. All in all, apples have been shown to support heart and brain health, and lower cancer and diabetes risk.Absolutely. For this recipe, we would try to find an apple that’s as crisp and juicy as a Honeycrisp. Some good choices would be: Ambrosia, Enterprise, Fuji, Gala, Jazz, Pink Lady and SweeTango.
Whisk 3 tablespoons each chives and oil, 2½ tablespoons vinegar, 2 teaspoons honey, 1 teaspoon mustard, ¼ teaspoon pepper and ⅛ teaspoon salt together in a large bowl until well combined. Add cabbage, carrots, apples, ⅓ cup walnuts and ⅓ cup Gorgonzola; toss until well coated. Let stand, uncovered, tossing occasionally, until the cabbage is slightly softened, about 10 minutes for napa cabbage and 20 minutes for red and green cabbage.
TipFor the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Tip
For the best flavor, toast nuts before using in a recipe. To toast chopped nuts, place in a small dry skillet and cook over medium-low heat, stirring constantly, until fragrant, 2 to 4 minutes.
Frequently Asked QuestionsIf you have a lot of cabbage left over, you canmake cabbage rolls, casserole, soup and so much more. You can also slice, wedge or shred the cabbage and stir-fry, steam or roast it, creating a side dish. Or add shreds to salads or scrambled eggs, rice or ramen noodles. And you can always whip up a coleslaw. Stored properly in the crisper drawer of your refrigerator, a tightly wrapped section of cabbage should last about two weeks, but once you shred it, you’re looking at a maximum of a few days.As a member of the cruciferous family,cabbage is loaded with nutrientsand health benefits. The vitamin C in cabbage offers your immune system a boost. Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic, feeding your beneficial bacteria. Cabbage contains the antioxidants lutein and zeaxanthin, which support healthy vision. And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases, including heart disease and cancer.Apples contain powerful antioxidantsthat can help reduce chronic inflammation in the body. They’re also high in fiber. And while we often equate vitamin C to citrus fruits, one medium apple will give you about 10% of your daily vitamin C dose. All in all, apples have been shown to support heart and brain health, and lower cancer and diabetes risk.Absolutely. For this recipe, we would try to find an apple that’s as crisp and juicy as a Honeycrisp. Some good choices would be: Ambrosia, Enterprise, Fuji, Gala, Jazz, Pink Lady and SweeTango.
Frequently Asked Questions
If you have a lot of cabbage left over, you canmake cabbage rolls, casserole, soup and so much more. You can also slice, wedge or shred the cabbage and stir-fry, steam or roast it, creating a side dish. Or add shreds to salads or scrambled eggs, rice or ramen noodles. And you can always whip up a coleslaw. Stored properly in the crisper drawer of your refrigerator, a tightly wrapped section of cabbage should last about two weeks, but once you shred it, you’re looking at a maximum of a few days.
As a member of the cruciferous family,cabbage is loaded with nutrientsand health benefits. The vitamin C in cabbage offers your immune system a boost. Cabbage’s fiber helps keep things moving through your gut and also acts as a prebiotic, feeding your beneficial bacteria. Cabbage contains the antioxidants lutein and zeaxanthin, which support healthy vision. And its anti-inflammatory compounds help to reduce inflammation and lower the risk of chronic diseases, including heart disease and cancer.
Apples contain powerful antioxidantsthat can help reduce chronic inflammation in the body. They’re also high in fiber. And while we often equate vitamin C to citrus fruits, one medium apple will give you about 10% of your daily vitamin C dose. All in all, apples have been shown to support heart and brain health, and lower cancer and diabetes risk.
Absolutely. For this recipe, we would try to find an apple that’s as crisp and juicy as a Honeycrisp. Some good choices would be: Ambrosia, Enterprise, Fuji, Gala, Jazz, Pink Lady and SweeTango.
EatingWell.com, October 2024
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Nutrition Facts(per serving)351Calories27gFat21gCarbs11gProtein
Nutrition Facts(per serving)
- Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)
(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.
Carrie Myers, M.S.
andLinda Frahm
Linda Frahm
