---------- Recipe via Meal-Master (tm) v8.02
  Categories: Salads, Vegetables, Fruits
       Yield: 6 servings
      20    Walnuts; shelled and broken
            -into quarters or eighths
            Walnut oil
            Salt & freshly ground pepper
       1 sm Red cabbage (about 1 lb+)
       1    Crisp apple
       2 tb Balsamic vinegar
       3 tb Light or virgin olive oil
       1 sm Red onion; quartered and
            - thinly sliced crosswise
       4 oz Soft goat cheese; crumbled
            -=OR=- Feta Cheese, crumbled
       2 tb Finely chopped parsley
   TOSS SHELLED WALNUTS in a little walnut oil to coat
   lightly, season with salt and pepper and spread on
   baking sheet. Toast at 350F about 7 minutes until they
   begin to have a good, toasty smell. Cut cabbage into
   quarters or sixths, so that pieces are no more than
   about 2 1/2-inches across. Remove cores and slice
   pieces very thinly. Set aside. Cut apple into sixths,
   remove cores, then thinly slice pieces crosswise.
   Combine vinegar and olive oil in wide saute pan over
   medium-high flame. When hot, add onion and saute 30
   seconds. Add cabbage and stir with tongs about 2
   minutes or until just wilted. Leaves will begin to
   soften and color will change from bright purple-red to
   pink. Season to taste with salt, plenty of pepper and
   more vinegar, if necessary, to sharpen flavors. Add
   most of cheese and parsley, all the apples and
   walnuts. Toss briefly to combine, garnish with
   remaining cheese and parsley and serve.