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Warm Cabbage, Fennel and Pear Salad

5 | 1 Reviews
Total Time:Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Grace Voltolina, Westport, Connecticut

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Dec. 24, 2023

This crunchy salad makes an elegant first course or side, but it's hearty enough to be an entree when paired with a crusty artisan bread. We love it served warm. —Grace Voltolina, Westport, Connecticut

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.
    • TEST KITCHEN APPROVED

    Warm Cabbage, Fennel and Pear Salad

    Contest Winner
    5 | 1 Reviews Add your review
    Yield:4 servings
    Prep:15 min
    Cook:10 min
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    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
    • 1/2 cup chopped walnuts, toasted
    Text Ingredients
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    Directions

    1. Peel and core pears; cut into 1/2-in. slices. If desired, toss with brandy. Set pears 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 liquid is evaporated, 6-8 minutes.
    3. Transfer to a serving bowl. Top with Gorgonzola cheese and toasted walnuts. Serve warm or at room temperature.

    Nutrition Facts

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