 | | Directions |
- Heat oil in skillet over medium high heat.
- Add shallots and cabbage.
- Toss quickly until wilted but still crisp.
- Add lemon juice, vinegar and capers.
- Toss until mixed, remove from heat and season with salt.
- Transfer to a serving bowl.
- Sprinkle with nuts, cheese and parsely right before serving.
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Prep Time: 10 minutes
Cook Time: 10 minutes
Container: large skillet
Servings: 6
|  | | Ingredients | | - | | 1/4 cup olive oil |
| - | | 2 small shallots - thinly sliced |
| - | | 1 head red cabbage, cored and shredded |
| - | | 3 tablespoons lemon juice or 1 fresh squeezed lemon |
| - | | 2 tablespoons balsamic vinegar |
| - | | 1 tablespoon capers |
| - | | salt to taste |
| - | | 1/4 cup toasted pine nuts |
| - | | 1/2 cup goat cheese or feta cheese |
| - | | 2 tablespoons fresh parsley - chopped |
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