Warm Cabbage, Apple, and Wheat Germ Salad

Warm Cabbage, Apple, and Wheat Germ Salad
Staff Writer
Warm Cabbage, Apple, and Wheat Germ Salad
Kretschmer Wheat Germ
Warm Cabbage, Apple, and Wheat Germ Salad

Try this fresh take on salad that’s especially welcome when there’s a chill in the air. This sweet and savory side dish pairs well with many pork main courses. Recipe courtesy of Kretschmer Wheat Germ.

5
Servings
294
Calories Per Serving
Deliver Ingredients

Ingredients

  • 1  Tablespoon  vegetable oil
  • small yellow onion, peeled and sliced
  • medium Granny Smith apples, sliced into 1/2-inch sticks, about 3 3/4 cups
  • 1/2  small head of cabbage, shredded (about 4 cups)
  • 1  Cup  shredded carrots
  • 1/2  Cup  golden raisins
  • 1  Cup  apple cider
  • 1/2  Cup  chopped walnuts
  • 1/4  Cup  Kretschmer Honey Crunch Wheat Germ
  • 2  Tablespoons  lemon juice
  • 1 1/2  Teaspoon  lemon zest
  • 1/2  Teaspoon  salt

Directions

In a heavy-bottomed 10-inch skillet, heat the oil until shimmering. Add the onions and sauté over medium heat until golden brown, 3 to 5 minutes.

Mix in the apples, cabbage, carrots, and raisins. Stir to combine. Pour in the apple cider. Cover and cook over medium heat just until cabbage is wilted, 5 to 7 minutes. Remove from the heat and mix in the walnuts, wheat germ, lemon juice, zest, and salt. Allow the salad to sit for 5 minutes before serving to absorb some of the liquid.

Nutritional Facts

Total Fat
3g
4%
Sugar
26g
29%
Saturated Fat
1g
4%
Cholesterol
9mg
3%
Carbohydrate, by difference
60g
46%
Protein
11g
24%
Vitamin A, RAE
1µg
0%
Vitamin B-12
1µg
42%
Vitamin B-6
1mg
77%
Vitamin C, total ascorbic acid
18mg
24%
Vitamin K (phylloquinone)
2µg
2%
Calcium, Ca
37mg
4%
Choline, total
27mg
6%
Fiber, total dietary
6g
24%
Fluoride, F
16µg
1%
Folate, total
132µg
33%
Iron, Fe
13mg
72%
Magnesium, Mg
78mg
24%
Manganese, Mn
2mg
100%
Niacin
5mg
36%
Pantothenic acid
1mg
20%
Phosphorus, P
274mg
39%
Selenium, Se
26µg
47%
Sodium, Na
302mg
20%
Water
61g
2%
Zinc, Zn
3mg
38%

Cabbage Shopping Tip

Look for vegetables that are firm and bright in color – avoid those that are wilted or have wrinkled skins, which are signs of age and damage.

Cabbage Cooking Tip

Vegetables should typically be cooked as quickly as possible, as they can become bland and mushy, and lose vitamins and minerals.