Unexpectedly I found myself with a large green cabbage. How? you may ask, does one come across a large green cabbage without trying? Well, you take an energetic kid to the grocery store and you see what happens!

As parents, I believe that is safe for me to say, that in general we try not to discourage our kids. But have you ever found yourself with a kid in the store holding up something new and unusual, have you ever said “You won’t like that.” or “We don’t eat that.” When it comes to food – vegetables in particular – I refuse to do it. If they want to try a fruit or a new vegetable, I will only encourage (even when I know better, or have no room for it in my menu plan for the week.) So you can only guess how I ended up with the cabbage, and a couple of kabocha squash we just had to have. Gav grabbed that cabbage with more enthusiasm then you would think possible over such a mundane vegetables and he yells (yes, yells and it is a small store)

“Look Mommy! Can we get this? Is it healfee?”

How could I say no? If he is going to get excited about a cabbage then I’m taking it home and cooking it up even if it will take me all week to do it. Besides, there was more than one shopper looking on at us. Were you daring me to say no?

“Of course. What are we going to do with it?”

I haven’t figured out what I’m going to do with the squash just yet, but I’ll keep you posted.

a squash and a cabbage

Back to the cabbage, we tried it raw in chunks , plain.  Yumm, kinda sweet, he said.

We made a traditional cole slaw with some carrots and bottled dressing. Yummier, he said.

So I thought I would try a little more adventure. I grab one of my favourite cookbooks to find something new, this is what I found.  Yumm, I said, I like it.

This is a sophisticated way with cabbage. The original recipe calls for half red cabbage and half green. I used all green. I’m sure the combo would be prettier…  but I doubt the flavour would be substantially different.

I made the slaw as written here.  It is only slightly adapted for the fact I did not warm the apples with the slaw. This made enough for me for several days of lunches. I ate the salad cold and chopped a fresh apple on my serving just as I was sitting down. I also added chopped pecans, just because.

Wilted Cabbage Slaw with Cherries and Pecans

adapted from Clean Start by Terry Walters


  • 1 small onion, sliced
  • 1 teaspoon olive oil
  • 6 cups cabbage (red or green, or half and half)
  • 1 cup dried cherries
  • 2 tablespoons mirin*


  • 2 Tablespoon mustard seeds
  • 2 Tablespoon agave or honey, or other liquid sweetener
  • 1-1/2 teaspoons apple cider vinegar
  • 2 Tablespoons apple juice


  • fresh chopped apple
  • pecans


In a large sauté pan, heat oil over medium heat and add onions. Sauté onions until very soft.  Add cabbage, mirin* and cherries, continue to sauté until the cabbage begins to wilt, about 4 minutes. Remove from heat.

In a small dry skillet, toast mustard seeds over low heat, 2 minutes. Add sweetener, apple cider and apple juice. Whisk 1 minute, if it is bubbling hard remove from heat while you whisk.

Pour dressing over cabbage and return cabbage to the heat. Fold to coat completely and heat through. Season with salt to taste.

Serve with fresh chopped apples and pecans.

*Note about mirin.  Mirin is a sweet cooking wine often found in the Asian section of your grocery store. I have found, in other recipes, that you can use apple juice with acceptable results if you don’t have the mirin on hand.