FALL CABBAGE SALAD – a warm salad for a cool autumn day

Rate this post
“No spring nor summer beauty hath such grace as I have seen in one autumnal face.” 
John Donne

Hi there,

This recipe finds me in full autumnal mode. The weather has finally cooled down enough that it is a pleasure to turn on the oven. Since you are allowed a limited variety of green vegetables when a person is taking Plavix, I was brain storming about what vegetables I could prepare for dinner. I spied this beautiful head of Napa Cabbage and in my pantry, thanks to Dom, appeared a huge bag of apples. Apparently Dom is unconcerned about that old saw, “An apple a day….”.

My thoughts about what to do with these ingredients led me to roasting them. I put these ingredients together somewhat similarly to how I usually roast Brussel sprouts but I wanted to make a composed salad.

BEFORE GOING INTO THE OVEN

This made a fabulous warm salad that we had for lunch. It was just enough for two people and definitely should be served warm.

WARM CABBAGE SALAD

Ingredients

  • 1 head of Napa cabbage
  • 1 large apple
  • seasoned olive oil
  • 1 pinch of salt
  • 1 pinch of Aleppo pepper
  • 2 pinches of Tagashori seasoning
  • 1/4 chip of pecan pieces
  • Basalmic glaze
  • 1/4 cup of crumbled goat cheese

Preparation

  • Preheat the oven to 375 degrees
  • Slice the cabbage into thin shredds
  • Slice the apple into spears, I didn’t peel the apple
  • layer cabbage and apple in a sheet pan
  • sprinkle with seasoned olive oil
  • sprinkle the salt, pepper and tagashori seasonings
  • sprinkle the pecans on top
  • Top with basalmic glaze
  • cook for approximately 10 to 15 minutes
  • plate and sprinkle with goat cheese
  • serve warm

Notes: This salad can easily be doubled or tripled but it definitely needs to be served warm from the oven.

25 responses to “FALL CABBAGE SALAD – a warm salad for a cool autumn day”

  1. V.M.Sang – UK – I was born and educated in the north west of England. I trained as a teacher in Manchester and taught in Salford, Lancashire, Hampshire and Croydon. I write fantasy novels currently. I also make cards, knit, crochet, tat, do cross stitch and paint. I enjoy walking on the Downs, cycling and kayaking. I do not enjoy housework, but like cooking.
    V.M.Sang says:

    This sounds delicious. But what are tagashori seasonings? I’ve not come across them in the UK.

  2. Roasting brings out the best flavours of veggies. This is indeed a perfect Fall salad.

  3. Dorothy's New Vintage Kitchen – I'm a writer, cook, gardener, photographer, poet, quilter, and accomplished daydreamer. I'm also a wife, mother, grandmother, sister. cousin, aunt, and friend, no particular order on any given day. I've been a writer all my life, newspaper reporter and columnist, radio news writer, and magazine contributor, and poet and short-story writer as the spirit moves. Now, I turn my attention to my cookbook, the blog, and a cooking column "Memorable Meals," which runs in our county newspaper. Besides my family, I love dogs, cats, good coffee, chocolate, and my never-dwindling pile of books I intend to read. Our family ran a small Vermont Inn for 18 years, with our focus on local, organic ingredients. I cook from scratch, and try not to use anything that has ingredients I cannot pronounce! After many years of daily serving up local delicacies, cooking classes, and catering, we are now only open for special events, and the odd cooking class. We also host musicians and artists, having helped produce a musical festival and other musical events for nearly 20 years. Many incredible artists have found a place at our table. Wonderful experiences, we will treasure always. My family and friends are my practice subjects. With a family that includes nut, peanut, tree fruit, and vegetable allergies, gluten intolerance, dairy intolerance, vegetarians, vegans, heart conscious, and a couple of picky eaters, there has to be a few quick tricks in the book to keep everyone fed and happy! Personally, I do not eat red meat or most full-fat dairy (usually) for health reasons, making the occasional exception at Thanksgiving and Christmas or our anniversary if the duck is locally raised. I do eat fish and seafood, so I try to come up with alternatives and substitutions when available. I serve local organic eggs and cheeses to my family who can tolerate dairy (My husband recently had a heart attack, and I need to watch my own cholesterol so I am careful, but have been known to let a little piece of really good cheese accidentally fall on my plate!). I believe strongly that eating in a way that is good for our planet is also good for our bodies, and I try to educated myself about our food sources! I cook by the seasons and draw on inspiration from the strong and talented women in my family who came before me, as well as the youth in the family who look at the world with fresh eyes. Food links us all, whether sharing a meal, cooking it together, or writing about it for others to enjoy. I love taking an old recipe and giving it a modern spin, especially if I can make it a littler healthier and use foods that are kinder to the Earth and to our bodies. I believe strongly in sustainable, delicious eating of whole foods, and the wonderful flavors we have at our fingertips! And finally, I love conversing with all the talented cooks and chefs out there who dot the globe! It's a wonderful, world full of culinary pen pals, and I cherish them all! XXXOOO Dorothy
    Dorothy’s New Vintage Kitchen says:

    This is a lovely salad, and it really says Autumn to me! I particularly love roasted cabbage, such a transformation!

  4. Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
    Darlene says:

    This sounds amazing. What can I substitute for tagashori seasoning. I have 5 spice seasoning, is that similar? BTW, I love the leaves falling on your blog site.

    • Hi Darlene, not sure 5 spice would work. Here is what is in this particular seasoning mix – red chili pepper, orange peel, sesame seeds, Japanese pepper, ginger and seaweed

      • Darlene – British Columbia, Canada – Writer of children's stories, short stories and travel articles. https://twitter.com/#!/supermegawoman http://www.facebook.com/permalink.php?story_fbid=201634059868404&id=631897250&ref=notif&notif_t=like#!/pages/Darlene-Foster-Writer/362236842733
        Darlene says:

        OK thanks!

  5. the Painted Apron – Life is all about creativity for me, as long as I'm creating something I am happy! I hope I will inspire your daily life and give you ideas for your own wonderful creations!
    Jenna says:

    What a perfect Fall salad Bernadette, it sounds amazing!

  6. Ronit Penso Tasty Eats – NY, NY – Private chef, cookbook author, food journalist and translator. I love traveling and love to find out more about food wherever I go.
    Ronit says:

    Looks delicious!
    I sometimes use Togarashi seasoning in Asian dishes, but really love the idea of using it in this salad.

  7. Chef Mimi – As a self-taught home cook, with many years in the culinary profession, I am passionate about all things food-related. Especially eating!
    Chef Mimi says:

    This is beautiful. Fabulous fall foods!

  8. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Yum!!!

  9. I’m not sure how I missed this recipe, but it sure looks delicious! I’ll bet some roasted delicata squash would fit right in on that plate, too. Give that and a glass of pinot grigio, and I’m good! 🙂

  10. Awakening Wonders – Everyday life is filled with wondrous things and embraceable moments, but only if we allow ourselves to be fully awakened. I invite you to join me as I share passionate life adventures and ramblings that awaken my spirit. I look forward to awakening your senses to the simple, joyous wonders that are all around us. I feel that we are destined to become soulful adventurers!
    Awakening Wonders says:

    This makes me hungry!

  11. BonnieReadsAndWrites – The Mountains of Tennessee and North Carolina – I love to read and write book reviews in my free time. I review advance review copies of books on Netgalley for various publishers. I am also a reviewer for Historical Novels Review Magazine, the magazine of the Historical Novel Society. I review books from publishers of all size, large to small. I have a special place in my heart for indie authors. I will sometimes post a little writing that I might dabble in occasionally. I also am lucky enough to live in the Smoky Mountains, so I'll be sharing photos of the beauty around me from time to time.
    BonnieReadsAndWrites says:

    This looks perfect for autumn!

  12. Retirement Reflections – Vancouver Island, BC – Prior to retirement, I lived and worked in Beijing China for fourteen years (Middle School Principal/Deputy Director at The Western Academy of Beijing). Leaving international life behind, my husband and I retired to Vancouver Island in June 2015. To document both this transition and our new adventures, ‘Retirement Reflections’ was born. I hope that you enjoy reading these reflections, and will be willing to share your own.
    Retirement Reflections says:

    Hi, Bernadette – Being able to eat a limited amount of green vegetables would be very difficult for me. I regularly serve green vegetables with all meals – including breakfast and snacks (I’m hopeless, I know).
    I have never had warm cabbage salad before. I look forward to trying this!

    • Thanks Donna, I hope you enjoy it. Yes, we also like to eat lots of vegetables but when you are taking blood thinners you need to limit vegetables high in Vitamin K because of its clotting ability.

Any comments or suggestions are appreciated. If you like this recipe, please give it to your friends.Cancel reply