Having eaten so much pumpkin recently, I urgently needed a change. The red cabbage in my fridge looked at me and wanted me to come up with something. What goes better with red cabbage than a fruity apple for the acid, plus a few walnuts for the crunch. Since I love baked goat cheese, the choice was pretty easy to add some creaminess to it. The result was so delicious that I immediately ate my portion of Red Cabbage Apple Salad with Baked Goat Cheese for the next day.
Most think of red cabbage as a warm dish, which is eaten especially in the autumn and winter time. This will hopefully be with a delicious gravy and the red cabbage should have the right spice. Red cabbage often tastes best when warmed up from the day before. As I am writing this I am already thinking about which warm red cabbage recipe to share with you? I appreciate suggestions and wishes in the comments.
Actually, we all like to eat soups and stews in this gray, cold weather. The Red Cabbage Apple Salad with Baked Goat Cheese still has something warming and hopefully will please you. If there is no red cabbage on Christmas as a side dish, the salad also fits wonderfully as an appetizer. The advantage is that it is easy to prepare ahead to really have time with your loved ones.
The goat cheese is put on thin beetroot slices in the oven, you can also prepare that way ahead. Just before serving, the baking tray with beetroot and goat cheese slices is simply put into the oven. If you like beetroot, try maybe my Beetroot Salad with Horseradish as well.