Red Cabbage Salad with Feta
Red cabbage, reinvented: as a crunchy salad with crumbled feta and fresh apple slices, it becomes a real showstopper on any buffet table. The interplay of mild vinegar, aromatic thyme and the gentle sweetness of apple makes this a salad you won't forget in a hurry. Enjoy it cold or warm, and prep it ahead so the flavours can mingle. Perfect for gatherings, relaxed barbecue evenings or as a cosy winter side during red cabbage season.
Ingredients
- 1 kg red cabbage
- 1 onion
- 4 sprigs thyme
- 5 tbsp olive oil
- 100-150 ml apple cider vinegar
- salt and freshly ground pepper
- 200 g feta, German recipes use Schafskäse (sheep's-milk cheese); use a good block feta
- 2 apples
- 50 g sunflower seeds, optional
- 0.5 bunch spring onions, optional
- erythritol sweetener, to taste; or a little sugar or honey
The ingredient amounts above scale with your choice. The value per serving stays the same, while the total in the pot grows with the number of servings.
All nutrition values side by side
| Nutrient | per serving (estimate) | Total for 4 Servings |
|---|---|---|
| Calories | 380 kcal | 1,520 kcal |
| Carbohydrates | 17 g | 68 g |
| Protein | 15 g | 60 g |
| Fat | 28 g | 112 g |
How this is calculated
Target amount = ingredient amount × target servings ÷ base servings. The result is then rounded for kitchen use: from 100 g or ml to the nearest 5, between 1 and 99 to the nearest 1, pieces and spoons to half units, amounts below one unit to quarters, thirds or halves. Teaspoons and tablespoons also go down to an eighth, kilograms and litres stay finer.
Total = value per serving × target servings. The value per serving is unchanged, because ingredient amount and serving count change by the same factor.
Sources
- Regulation (EU) No 1169/2011 (FIC), Art. 32 and 33: nutrition values per 100 g or 100 ml, additionally allowed per portion.
- European Commission, Guidance document for competent authorities for the control of compliance with EU food law, setting of tolerances for nutrient values declared on a label, December 2012.
Nutrition values are estimates from the recipe record, not laboratory results. Even for checked labels the EU sets tolerances: for fat, protein and carbohydrates 20 percent in the range of 10 to 40 g per 100 g, and 2 g per 100 g below that. Home cooking varies more, because variety, size and cooking loss of the ingredients differ. Kitchen rounding also shifts the total slightly against the plain rule of three. Anyone who has to keep amounts exact for medical reasons, for example during a nutrition therapy prescribed by a doctor, should discuss them with a doctor or a registered dietitian. Your serving count is calculated in your browser only, it is neither stored nor transmitted.
Instructions
- Trim the red cabbage and shred it finely on a mandoline. Alternatively, halve the cabbage, cut into thin slices, then chop into small pieces. Tip: wear gloves to keep your hands from turning purple.
- Finely dice the onion. Wash the thyme, shake dry and strip off the leaves.
- Heat 2 tbsp olive oil in a pan and gently sweat the diced onion until translucent. Add the red cabbage and heat briefly with the lid on.
- Mix the apple cider vinegar, the remaining 3 tbsp olive oil and 100 ml water. Pour over the cabbage to deglaze. Add the thyme and let everything simmer until the cabbage reaches your preferred texture - it should stay firm to the bite.
- Combine everything well and season with salt, pepper and a little sweetener. Let the salad rest for at least 2 hours or overnight.
- The next day, crumble the feta. Wash the apples, quarter and core them, then cut or slice into thin wedges. Toss the cabbage with the feta and apple wedges.
- Garnish to taste with extra thyme, apple wedges and sunflower seeds.
- Optional: toast the sunflower seeds in a dry pan until golden. Trim and wash the spring onions and slice on the diagonal. Fold both through the finished salad the next day.
- For a warm dish, gently reheat the finished salad with the feta in a pan over low heat.
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Nutrition facts per serving (estimate)
| Calories | 380 kcal |
|---|---|
| Carbohydrates | 17 g |
| Protein | 15 g |
| Fat | 28 g |
Frequently asked questions
Can I serve this red cabbage salad warm?
Yes - simply reheat the finished salad gently in a pan over low heat.
How long does the salad keep in the fridge?
It's great to make ahead and keeps, covered, in the fridge for up to 2 days. It tastes best after resting for at least 2 hours or overnight.
Is this red cabbage salad gluten-free?
Yes, all the core ingredients are naturally gluten-free. Just check that your feta is labelled gluten-free to be sure.
What else can I add to the salad?
Toasted sunflower seeds and spring onions work beautifully, adding extra crunch and freshness.
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