-Toast ½ cup of walnut halves in a small skillet over medium heat for 3-5 minutes until nicely browned.
-Slice 1 red cabbage into thin strips.
-In a large sauté pan, add the following:
2½ TBS olive oil
2 TBS Balsamic vinegar
-Add the cabbage and cook for 5-7 minutes, being careful not to overcook the cabbage.
-Turn into a large serving bowl and season with salt and pepper.
-Sprinkle with 3-4 ounces crumbled Gorgonzola cheese and the toasted walnuts.