Red cabbage salad with grapefruit and goat cheese

Name: Red cabbage salad with grapefruit and goat cheese
Cook time: 40 min
Total time: 40 min
Yield: 4
Ingredients: 1/2 Head red cabbage (about 500 g); 4 TABLESPOONS Wine vinegar; 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 9 teaspoon brown sugar; 2 TABLESPOONS Sunflower oil; 50 g whole peeled almonds; 125 g dried dates; 1 Grapefruit; 1 (200 g, approx. 12 cm) Roll of goat cheese; baking paper

AUTHOR
Pat Ware

DIFFICULTY
easy

RATING

COOK TIME
40 mins

TOTAL TIME
40 mins

Ingredients

Servings: 4

1/2 Head red cabbage (about 500 g)
4 TABLESPOONS Wine vinegar
7-10 Tbsp Salt
7-10 Tbsp Pepper
9 teaspoon brown sugar
2 TABLESPOONS Sunflower oil
50 g whole peeled almonds
125 g dried dates
1 Grapefruit
1 (200 g, approx. 12 cm) Roll of goat cheese
baking paper

Directions

1
Clean the red cabbage, halve it and cut it into thin strips from the stalk. Season with vinegar, salt, pepper and 1 teaspoon of sugar. Fold in oil. Roast almonds in a pan without fat and chop them coarsely.
2
Cut dates in half lengthwise, remove stone. Cut dates crosswise into strips. Peel the grapefruit so that the white skin is completely removed. Remove the fillets with a sharp knife between the parting skins.
3
Add the grapefruit, dates and almonds to the salad. Melt 8 teaspoons of sugar in a pan. Remove the pan from the heat. Cut the cheese into 8 slices about 1.5 cm thick. Turn the cheese slices in the caramel, take them out and put them on baking paper.
4
Cut cheese slices in half and arrange on plates with salad.