Roasted Red Cabbage Salad with Oranges, Hazelnuts and Feta
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We love the idea of camping (fresh air, peace and quiet, s’mores), but when faced with a can of beef stew and no electricity, we tend to panic. In Chris Nuttall-Smith’s new cookbook, Cook It Wild, you’ll find camping-friendly recipes that put that canned stew to shame, like this roasted red cabbage salad with oranges, hazelnuts and feta.
“This sweet, caramelized red cabbage salad gets glazed in luscious honey, butter and burnt orange juices,” he writes, “before being finished with fire-warmed hazelnuts and feta cheese.”
You’ll see that the instructions are written so you can prep everything in your kitchen before packing it in a cooler and heading out to the campsite (but you could easily make this salad all at once and on the grill for a backyard soirée, too). Nuttall-Smith recommends heavy-duty, 18-inch-wide aluminum foil for the packets, so if you’re using standard-thickness foil, divide the ingredients between two packets instead of one.
Cook It Wild Copyright © 2023 by Chris Nuttall-Smith. Photographs copyright © 2023 by Maya Visnyei. Illustrations Copyright © 2023 Claire McCracken. Published by Clarkson Potter, an imprint of Random House.
⅓ cup hazelnuts
1 pound cored red cabbage, thinly sliced
¾ teaspoon kosher salt
1 tablespoon balsamic vinegar
1 teaspoon honey
2 tablespoons golden raisins
6 orange rounds, sliced ⅛ inch thick
6 tablespoons salted butter, cut into pieces
To Cook and Assemble
Prepared cabbage packet
Prepared hazelnut packet, thawed
5 ounces crumbled feta cheese, thawed
Kosher or flaky salt
1. Prep the Salad: Preheat the oven to 350°F. Spread the hazelnuts on a rimmed baking sheet and toast in the oven until they’re deep brown and fragrant, 10 to 15 minutes. Rub away and discard any loose skins. Let the hazelnuts cool, then coarsely chop or crush, seal in a small aluminum foil packet and freeze.
2. In a large bowl, combine the cabbage, salt, vinegar, honey and raisins and toss well. Cut a double layer of heavy-duty foil that measures 20 inches long. Place the orange rounds so they run lengthwise down the middle of the foil, stopping 2 inches shy of either end. Distribute the cabbage mixture over the top, then dot it evenly with the butter pieces. Gather the long edges of the foil together, folding them over each other two or three times to form a tight seal. Seal both ends of the packet in the same way. Pack into a resealable bag or leakproof container and refrigerate.
3. Cook and Assemble the Salad: Place a grill over medium-hot coals with direct and indirect heat zones. Roast the cabbage, shuttling the packet between direct and indirect heat and turning as needed to maintain a gentle sizzling sound. When the cabbage feels very soft through the foil, 25 to 40 minutes, cut open the top of the packet so you can see inside.
4. Finish over direct heat, using tongs to stir occasionally and monitoring the mixture closely, until the cabbage is glazed in buttery juices, has a few darker caramelized bits and the oranges are deeply colored, 5 to 10 minutes. During the final few minutes of roasting, place the packet of hazelnuts on the grill to warm.
5. Transfer the cabbage mixture to a large bowl or platter. Top with the feta and hazelnuts, season with salt and add a good squeeze of lemon juice (don’t be shy—it makes this dish!) before serving.