Categories: Sides
Ingredients
- 2 tbsp olive oil
- 1/2 red onion, thinly sliced
- 6 garlic cloves, minced
- 1/2 small head red cabbage, trimmed and cut into 1/8-inch shreds
- Fine sea salt and ground pepper
- 1 cup red wine vinegar
- 2 heads iceberg lettuce, trimmed and cut into 1-inch squares
- 1 cup thick chunky blue cheese salad dressing
Directions
-
In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes. Add the cabbage, 1 tsp salt, 1 tbsp pepper and the vinegar and mix thoroughly; cook 3-5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temp, then refrigerate 30 minutes.
-
In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately.