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

“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. 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.

  2. 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! 🙂

  3. 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.

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