Charred Cabbage and Apple Salad

I really wanted to take a picture of this salad to include in the newsletter, but I just couldn’t make it look as delicious as it was. Perhaps it was because I made it with red cabbage instead of green and Golden Russet apples instead of red ones. Mostly I am thinking that it was the egg on top that obscured the colorful salad underneath. Anyway, food should be made for eating, not photographing. I hope you enjoy it as much as we did.


  • 1/8 cup cider vinegar

  • 3/8 cup olive oil

  • chili oil (optional)

  • 2 Tbs olive oil

  • 1 garlic clove, minced

  • ½ cup panko breadcrumbs

  • Sea salt to taste

  • 1 small cabbage, cored and quartered

  • 2 apples, cored and diced

  • ½ cup feta cheese, crumbled

  • 1 Tbs butter

  • 4 eggs


In a small bowl whisk together the vinegar, olive oil and optional chili oil to taste.  Set aside.

Preheat grill (or grill pan) to high.  Place cabbage quarters cut side down on the grill, and cook several minutes till they are charred and softened. Turn over, and cook on the other side till charred.  Remove from heat, and slice them into thin strips.

Heat 2 Tbs olive oil in a small pan over medium heat.  Stir in the garlic and the breadcrumbs. Cook, stirring often, till golden.  Season with salt, and remove from heat.

Transfer the cabbage to a large bowl.  Add the diced apple, and toss to coat with the dressing.  You may not need it all. Add the breadcrumbs and the feta cheese, and salt to taste.  Divide the salad between four plates.

Melt the butter in a large skillet over medium heat.  Crack the eggs into the pan, and cook until the whites are set but the yolks are runny.  Top each salad with an egg, and serve immediately.

For a bit of extra zip, add a squeeze of sriracha mayo over, under or around your salad.