Red Cabbage, Lentil and Walnut Salad

Dressing: 1 tbsp. red wine vinegar
                1 tbsp. dijon mustard
                2 tbsp. olive oil
                salt and pepper
         1/2 red cabbage, chopped fine(ish)
          1 15oz. can lentils
         1/2 shallot, chopped extra fine
         1/4 cup walnuts, chopped and toasted if you have time.
         a handful of raisins (this is very optional and not in the original recipe, but if you'll notice, raisins are the bacon of salads around here and usually mean that everyone will at least give something new a try).

The recipe also called for 2 cups arugula, but I left that out.  It would certainly add some pretty green, but my kids have adapted my arugula aversion (yes, I know it's my fault), so we left it out.
This salad is crisp and the dressing is bright.  It was better after some of it sat in the fridge overnight and cabbage is great for maintaining its crispiness so would be a good potluck recipe.  You could of course cook raw lentils, but Eden Organic has really good canned lentils in the health food section and they're a pantry staple for us around here. - From Sally's Real Food Blog

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...Let's talk about cabbage.  Less than a hero to many.  I feel bad for the cabbage, especially the cabbages that I carefully stored in my crispers for the past few weeks, until I had time to find recipes that I thought would make them enticing to my eaters.  Any chance you still have a cabbage or two, kicking around, waiting for inspiration? Well, I hope you do, because I've got two awesome recipes that I think would work with nearly all kinds of cabbage (although the purple ones might not look so good when cooked). They were both good, but Mark and I both preferred one over the other.
Here's Mark's favorite:

Sauteed Cabbage & Bacon

4 or 5 slices of real, thick cut bacon, diced
1/2 green cabbage, sliced thin
1 onion, sliced thin
salt & pepper
1 tbsp mustard
1 tbsp horseradish
little splash of water

fry the bacon, remove from the pan, leaving the fat in the pan. 
add the cabbage to the fat in the hot pan, along with onion and cook covered, stirring occasionally, for a few minutes (not too long!).
Add salt and pepper, mustard, horseradish and water, cooking for 1 more minute. (Don't let it get mushy, but the cabbage should be softened a bit).  
Stir in the bacon

(note: I followed this recipe, but next time I make it, I don't know if I'll bother to remove the bacon and then stir it back in. I hate an extra, unnecessary dirty plate.)

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Now for my fav. (and since the first one had my 1st favorite ingredient (bacon), you can guess that that second one will have my second favorite ingredient (curry).  Sorry to be so predictable!

Curried Cabbage

2 tbsp butter
1 small onion sliced 
1 cabbage, shredded or thinly sliced
1 1/2 tsp curry powder (or to taste)
splash of water

melt butter over med. high heat
add onion and cook until softened
add cabbage, curry powder, salt and the water.  Cook, stirring occasionally until the cabbage is tender (but not mushy!). 

This tasted like a nice curried chow mien to me, with the perfect amount of crunch, but with a little more flavour than a typical Canadian Chinese food chow mien. I think it's much better hot, but I tried a bit cold and it was ok too.  - From Sally's Real Food Blog