Name: Red Cabbage, Blue Cheese, and Walnut Empañadas
Yield: Makes 4 to 8 servings (16 empanadas)
Ingredients: 1 1/3 cups all-purpose flour; 1 tablespoon dried oregano; 6 tablespoons vegetable shortening; 1/4 cup cold water; 1/4 teaspoon salt; 1/2 head of red cabbage, cored and juilienned; 1/2 onion, minced; 1 jalapeño chile, seeded and minced; 1 tablespoon whole-grain mustard; 1 teaspoon prepared horseradish; Pinch of ground canela or cinnamon; Pinch of ground allspice; 1 cup cider vinegar; 1/2 cup sugar; 1/2 tablespoon salt; 1/3 cup crumbled Gorgonzola cheese; 1/4 cup toasted chopped walnuts; 1 large egg; 1/4 cup water

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Red Cabbage, Blue Cheese, and Walnut Empañadas

This may be an unusual combination of ingredients and flavors for empanadas, but the pairing of cabbage, blue cheese, and walnuts is a classic that makes a wonderful cold-weather dish. While these empanadas would serve as a delicious and hearty vegetarian main course with the addition of rice and beans, I love these flavors with pork.

Recipe notes

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