15    To 20
2 ts Walnut oil
Salt
Pepper
1 sm Red cabbage -- 18 ounces
Quartered and core removed
1    Crisp red apple
1    Clove garlic, finely chopped
Or more
2 tb Balsamic vinegar
2 1/2 tb Olive oil
1    Red onion, quartered --
Thinly sliced
3    To 4 oz
Pieces
1 tb Parsley -- chopped
1/2 ts Marjoram -- finely chopped
Walnuts -- to make 3/4 cup
Goat cheese -- in lg.

Toast the walnuts in walnut oil 5-7 min and cool. Cut the cabbage into
wedges and then into thin pieces, 2-3 inches long and set aside. Core and
slice the apple thinly. Put the garlic, vinegar and oil in a saute pan over
medium high flame. Add the onion and saute for 30 seconds. Add shredded
cabbage stirring until just wilted (about 2 min). As the cabbage begins to
soften its color will change from purple to pink. Season with salt, pepper
and more vinegar if needed to sharpen the flavors. Add the goat cheese,
apple slices, herbs and walnuts. Toss briefly and carefully before serving.

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