Wednesday, March 24, 2010

Maple-Pecan Fried Slaw

This is a wonderful veggie side dish, which I adapted from a recipe in Gourmet Magazine. Originally calling for shredded Brussels sprouts, I tried cabbage once, and found that it tastes much better. So here's my version, which the whole family likes--even the kids.


1/2 cup pecan pieces (approx. 1/2”)
1/2 stick (4 Tbsp.) butter
1 Tbsp. maple syrup
1 tsp. salt
1 lb. cabbage, thinly sliced
1/4 tsp. black pepper
2 Tbsp. cider vinegar


In a dry skillet, toast pecans over medium heat for about 10 minutes, or until fragrant and slightly browned. Add 1 Tbsp. of the butter, the maple syrup, and 1/2 tsp. of the salt. Turn heat to low and warm the ingredients until butter is melted and pecans are coated. Set aside.

In a large, open pan, such as a stock pot, melt the remaining butter with the black pepper and the rest of the salt over medium heat. Add the cabbage and toss. Sauté until wilted but still crisp-tender--about 3-5 minutes. Add the vinegar and cook for 1 more minute.

Add the pecan and maple glaze from the skillet, and cook for another minute, stirring well.

Serves 8

adapted from a recipe by Shelley Wiseman found in Gourmet Magazine, Nov. 2003

For more of my favorite cabbage recipes, see
How to Cook Non-Yucky Cabbage
Barely Borscht
Cabbage Soup
Onion Pie

Wednesday, March 3, 2010

In the Arms of the Angels

Sigh. Today I attended a cremation. There were just two of us there with the technician and the... deceased. I sang that song, "Angel," all the way home. I hope our friend found the way home with her angels a few days ago when she left the body. She was a brave soul who did a lot of good in this world. Sigh.