Warm Cabbage, Fennel and Pear Salad Recipe

Warm Cabbage, Fennel and Pear Salad Recipe
Warm Cabbage, Fennel and Pear Salad Recipe photo by Taste of Home
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Warm Cabbage, Fennel and Pear Salad Recipe

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This crunchy salad makes a great first course or side, but is hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.
MAKES:
4 servings
TOTAL TIME:
Prep/Total Time: 25 min.

Ingredients

  • 2 firm medium pears
  • 1/4 cup brandy or Cognac, optional
  • 3 tablespoons olive oil
  • 1 large fennel bulb, halved, cored and thinly sliced
  • 4 cups shredded or thinly sliced cabbage
  • 1/4 cup water
  • 3 tablespoons lemon juice
  • 2 teaspoons honey or agave nectar
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
  • 1/2 cup chopped walnuts, toasted

Directions

Peel, core and cut pears into 1/2-in. slices. Toss with brandy; set aside.
In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until all liquids are absorbed, 6-8 minutes.
Remove from heat; transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature. Yield: 4 servings.

Test Kitchen Tips
  • If you choose not to use brandy or cognac, toss the pears in 1 tablespoon lemon juice to preserve their color and freshness.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Warm Cabbage, Fennel and Pear Salad in Taste of Home November 2017

    Nutritional Facts

    1 cup: 391 calories, 26g fat (7g saturated fat), 19mg cholesterol, 810mg sodium, 28g carbohydrate (14g sugars, 8g fiber), 9g protein.

    • 2 firm medium pears
    • 1/4 cup brandy or Cognac, optional
    • 3 tablespoons olive oil
    • 1 large fennel bulb, halved, cored and thinly sliced
    • 4 cups shredded or thinly sliced cabbage
    • 1/4 cup water
    • 3 tablespoons lemon juice
    • 2 teaspoons honey or agave nectar
    • 1 teaspoon kosher salt
    • 1/2 teaspoon pepper
    • 3/4 cup crumbled or sliced Gorgonzola cheese (about 4 ounces)
    • 1/2 cup chopped walnuts, toasted
    1. Peel, core and cut pears into 1/2-in. slices. Toss with brandy; set aside.
    2. In a large skillet, heat oil over medium-high heat. Add fennel; saute until crisp-tender, 2-3 minutes. Add cabbage; toss with fennel. Cook until both are tender, 2-3 minutes longer. Add pears, water, lemon juice, honey, salt and pepper to skillet, gently combining ingredients. Cook until all liquids are absorbed, 6-8 minutes.
    3. Remove from heat; transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature. Yield: 4 servings.

    Test Kitchen Tips
  • If you choose not to use brandy or cognac, toss the pears in 1 tablespoon lemon juice to preserve their color and freshness.
  • Editor's Note: To toast nuts, bake in a shallow pan in a 350° oven for 5-10 minutes or cook in a skillet over low heat until lightly browned, stirring occasionally.
    Originally published as Warm Cabbage, Fennel and Pear Salad in Taste of Home November 2017

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