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.
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
- 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
- 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”
This sounds delicious. But what are tagashori seasonings? I’ve not come across them in the UK.
Here you go:https://a.co/d/cvJ5b61. I like this seasoning because it doesn’t contain salt. Enjoy!
Roasting brings out the best flavours of veggies. This is indeed a perfect Fall salad.
Thanks Angie. As I said, at times, it is difficult to cook around health issues. Have a wonderful week.
This is a lovely salad, and it really says Autumn to me! I particularly love roasted cabbage, such a transformation!
I was very please at how this recipe turned out. As you know, cooking around healthy problems can be a challenge.
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
What a perfect Fall salad Bernadette, it sounds amazing!
Thanks Jenna. You’re the best!
I sometimes use Togarashi seasoning in Asian dishes, but really love the idea of using it in this salad.
I really enjoy using that season on all kinds of vegetables. Have a great week Ronit.
This is beautiful. Fabulous fall foods!
oh yum this looks great. i love cabbage. and love your falling leaves 🙂
Thanks Sherry. They are more popular than the 🕷
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! 🙂
The squash would round it out very nicely. Have a great weekend Terrie.
This makes me hungry!
Thanks so much for stopping by.
Thanks Bonnie. Have a Boootiful day🎃.
This looks perfect for autumn!
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.