Tassajara Warm Red Cabbage Salad

Inspired by a recipe in The Complete Tassajara Cookbook, a warm winter salad made from sautéed shredded red cabbage. Feta, balsamic vinegar and golden raisins make it sweet and salty, rich with color, texture and flavor.

Tassajara Warm Red Cabbage Salad

The other day a neighbor asked me how often I cook. I think he was curious to know if I cook everyday. I told him I cook most days, and most of the meals most days. While this might have kicked off visions of elaborate brunch buffets, or of me standing over simmering pots for hours on end, it usually means I'm doing something simple like reheating a leftover pot of soup for lunch. Or pouring some muesli from a jar into a bowl of yogurt before adding a kiss of something special. But that's not how I ended up making this magnificent cabbage salad.
Skillet full of red cabbage

A few times a week I cook something completely new. Sometimes it's my own idea, other times the recipe comes from elsewhere. That's how we ended up here. I came across a Warm Red Cabbage Salad with Dried Fruit and Feta in the Complete Tassajara Cookbook I bought a few weeks back. I liked the idea of a warm winter salad - sweet and salty, rich with color, texture, and flavor and was excited to give it a try.

Red Cabbage Salad on a Platter

Warm Red Cabbage Salad: The Concept

This salad is has a number of components. You start by making some sugar-crusted sunflower seeds for crunch. Beyond that, it's basically a skillet saute with a short list of components that sing together - rosemary, garlic, vinegar cheese and dried fruit. It's so good.

It's Also Super Adaptable

I used the Tassajara recipe as a jumping off point, tweaking it to my preferences. Cooking the cabbage uncovered, and for less time than the recipe called for, retains a bit of structure. I also used considerably smaller amounts of cheese and fruit and generally trusted my own instincts and tastes along the way. You can use my version of it as your own jumping off point, and then play around with it to suit your tastes as well.
Skillet full of red cabbage

Substitution Ideas

Some things I thought about along the way - I used golden raisins here, but I imagine any number of dried fruits would work nicely - dates, dried figs or persimmons. A few toasted walnuts or hazelnuts tossed in the pan at the last minute might be a welcome way to up the crunch factor. There can never be too much crunch.
Toasted Sunflower Seeds

Tassajara Cabbage Salad: Serving Ideas

This salad is great as a stand-alone. It's also perfect on top of a bowl of risotto or polenta. I've put a bit on a slice of hot nettle pizza before. And it's nice as a filling for a piadine along with some extra cheese. You might think about using it as the finishing touch on a savory spinach tart or mix it into a quiche filling (after letting it cool). A recipe like this one can launch you in many different directions so have fun with it. There are a lot of ideas on the comments & some make a meal of it by adding a poached egg on top. Perfect.
Close-up of red cabbage sliced into wedges

So, discovering recipes like this is part of the magic for me. When I think about how often I cook, I naturally think about why I rarely get tired of cooking. It's because I find the task endlessly challenging and continually inspiring. A rhythm has emerged through it all - it goes something like this: old, new, me, you. Meaning - I cook an old favorite one night, next I might explore a technique or region that is entirely new to me, then maybe I'll try out an idea of my own, and then a recipe I've learned about in a book, magazine, website, or from a friend - like this one.

And I have to say, it's rhythm that works for me. Despite the hours I spend cooking, I still enjoy pulling my apron over my head, tying the knot behind my back, turning the knob on the stove and hearing the whoosh of the flame catch.

More Cabbage Recipes

Cabbage is a forever favorite ingredient to cook with. It lasts longer than you'd believe in the refrigerator and plays nice with others. it's equally at home in dumpling fillings, salads, slaws, soups and stir-fries. If you're looking for more inspiration, browse the cabbage recipes and pay particular attention to these favorites: red pozole, spicy sesame coleslaw and vegan fish tacos.

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Tassajara Warm Red Cabbage Salad

4.80 from 5 votes

I've incorporated all my changes into this version the recipe, originally adapted from The Complete Tassajara Cookbook. This version is less cheesy, fruity, and rich - but feel free to experiment with the components in this salad until it is to your liking. You can also add a bit of radicchio here (or do a radicchio version), but it is quite a bit more bitter. So just keep that in mind. xx!

  • 1/2 cup sunflower seeds
  • 1 teaspoon natural cane sugar (or brown sugar)
  • fine grain sea salt
  • 2 tablespoons extra-virgin olive oil
  • 1 red onion, diced
  • 3 medium cloves garlic, minced
  • 1 pound head of red cabbage, quartered and cut into thin ribbons
  • 1 teaspoon fresh rosemary, minced
  • 2 ounces golden raisins (or other plump, chopped dried fruit)
  • 1 1/2 tablespoons balsamic vinegar
  • 2 ounces feta cheese, crumbled
  • a bit of freshly grated Parmesan cheese, to garnish
  1. Roast the sunflower seeds in a dry skillet over medium heat until golden brown. Sprinkle on the sugar, and a couple pinches of salt. Stir until the sugar melts and coats the seeds (you pan will need to be hot enough). Transfer the seeds immediately to a plate so they don't stick to the pan. Set aside.
  2. Heat the olive oil in a large skillet and saute the onion for a minutes or two with a couple pinches of salt. Stir in the garlic, and the cabbage, and a few more pinches of salt. Stir and cook for just a minute or so, or until the cabbage softens up just a touch.

  3. Stir in the rosemary, most of the raisins, and the vinegar. The cabbage will continue to get more and more tender even after you remove it from the heat, so keep that in mind, and do your best to avoid overcooking it - where it collapses entirely. Fold in half of the feta cheese, most of the sunflower seeds, then taste. Season with more salt if needed.

  4. Serve garnished with the remaining raisins, feta, sunflower seeds and Parmesan cheese.


Serves 4 to 6

This recipe was adapted from The Complete Tassajara Cookbook by Edward Espe Brown. Published by Shambhala (September 8, 2009)

Prep Time
10 mins
Cook Time
10 mins
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4.80 from 5 votes (3 ratings without comment)
Recipe Rating


I thought this was amazingly delicious! Sweet, salty, a bit sour, and very well balanced. I will definitely make this again.5 stars


    So happy to hear you liked it Alison!

    Heidi Swanson

This was so good and I plan to make this again. I have a question concerning the annual membership for obtaining recipes- am I able to try it for one year and make my decision for the following year? Would you please contact me via email? thank you.5 stars


    Hi Mahnaz! You can cancel at any time. I’ll drop you a note.

    Heidi Swanson

Dear Heidi,
My mother is an amazing cook and I grew up eating delicious, healthy food, but I’ve never been very interested in cooking, myself. I always thought my mom had magic powers or something that was just unattainable for me. After a friend posted some of your recipees on her facebook page, I decided to give them a try. The pictures looked so inviting and I found myself craving these healthy veggie nutty dishes!
Weird! I find your recipes really easy to follow
and I enjoy your down-to-Earth commentary.
So, even sans magic powers, I too can cook! I
look forward to making this cabbage dish again
tonight. I’m learning to play with the ingredients a
little and trust myself to stray from the recipe.
Thanks for the inspiration!


It’s a neat coincidence finding this recipe here. I just made a similar salad right before Thanksgiving. I got the recipe from two health-minded friends (who gave away a recipe booklet as their wedding favor 2 years ago.)
Their recipe was almost identical to the Tassajara one except it had fresh oregano and parsley instead of rosemary, no sugar or fruit, walnuts roasted in walnut oil, and goat cheese. I used crumbled blue cheese and only parsley in mine. It turned out amazing. Even my husband who hates cabbage loved this recipe.


I made this tonight; it was great. I substituted 1/2 cup pomegranate seeds for the raisins, used dark brown sugar as the sweetener for the toasted sunflower seeds, and skipped the Parmesan. Thanks so much (and nice to eat something named for Tassajara).

Holly Given

I made this salad today after a quick trip to the farmer’s market. It was absolutely delicious. So delicious in fact, that I ate it for both lunch and dinner!


Wow. Even with grocery-store bagged coleslaw mix (shredded cabbage), yellow onion, and chopped prunes, this was divine. Heidi, you are a goddess.


I tried your recipe and I absolutely loved it. I also sprinkled some pomegranate arils on top which complemented the dish nicely! I’m going to try it again with a poached egg like someone else recommended.
Thanks so much for sharing!


I had a group of 10 for dinner last night and had this salad. Some people were hesitant about the salad, but once they tried it, they went back for seconds! I loved the raisins, seeds and cheese in with the cabbage, so yummy!!! Beautiful color as well!!!

Michelle Wiebe

Absolutely delicious. My boyfriend told me it’s his new favorite dish. Heidi, you are a genius.


My Naturopath recommended your site for recipes and I am so glad that he did!
I just finished eating the Warm Cabbage Salad and it is delicious! Not to mention very quick to make.
I served the salad on a bed of couscous since I mah already made some earlier in the day. The couscous actually complimented the cabbage better than I expected!
I am looking forward to experimenting with your recipes in the future!


Tried this with toasted hazelnuts and it was delicious. Even converted a friend who’s not a big cabbage fan. Thanks!


Yum! I made this last night and added wheatberries to give it a little more heft so it could stand alone as a workday lunch. Delicious.


Thanks for a great recipe – always good to try something new.
I’ve just begun reading your blog recently, but I’m already hooked.


This recipe sounded terrific. I’ve never had red cabbage before so thought I’d try it. Mine came out quite bitter. Is red cabbage bitter or did I do something wrong? (I didn’t burn the shallots.) Thanks


I’ve made this a couple of times in the past two weeks, and I’ve tried lots of variations – cranberries and cherries, green cabbage, sage vs. rosemary, and pepitas for the sunflower seeds. They are all great! I put a poached egg on top and call it dinner. This will be a great go-to meal for the winter. Cabbage is so inexpensive and healthy, and the prep time can’t be beat!


I’ve been so disapointed with my past cabbage dish attempts and almost threw my red cabbage into the trade box at my CSA but this recipe really changed my attitude towards the veggie. On a whim I used some red cooking wine instead of vinegar. Mmmm…. Thanks for your wonderful site, it’s really helped me get into cooking.


I made this last night – wow – the medley of flavors and textures were unusual and so satisfying.
I didn’t have any feta, but I didn’t miss it. In fact I will probably leave it out the next time too.
Thank you!


Hey Heidi,
I made this dish this weekend and am having the leftovers for lunch now. It is so delicious–I love the way all the flavors play off each other–from the sunflower seeds to the rosemary to the golden raisins to the Parmesan, every ingredient has its special role and it’s just such a harmonious dish. (And I would never have thought of putting all these ingredients together on my own.) I will definitely be putting this recipe into rotation and look forward to tweaking it. The idea of putting it atop polenta sounds wonderful.
Thank you as always Heidi!


I made this last week. I used blue cheese instead of feta. It was really delicious. Thanks Heidi!


Thank you, Heidi and pathofkindness, for reminding me of Tassajara.
As soon as I read all the postings, I ran to the kitchen and found my Tassajara Bread Book published in 1970. I have always wanted to be a guest there. Hopefully soon; I will go online to check.
I’ve made the cabbage salad, twice now, and have sent 101 to friends. I used sweet rice vinegar. Goat cheese feta would be wonderful. Thanks to all for other suggestions. I’m going to add some chicken broth to the leftovers and make soup. Maybe add some left-over rice. And fresh marjoram from the garden, my favorite herb. Nothing more creative than cooking! It truly IS a meditation. Turn off the radio and TV and enjoy the colors, textures, the feel of chopping, tasting and simply being with food.
Thank you, Heidi and those who post. You all are my teachers. Many thanks. This thought is best expressed by Edward Espe Brown’s dedication in The Tassajara Bread Book:
with respect and appreciation
to all my teachers
past, present and future:
gods, men and demons;
beings, animate and inanimate
living and dead, alive and dying.
Rock and Water
Wind and Tree
Bread Dough Rising
Vastly all
Are patient with me.


Yes, its true that Ed Brown’s recipes can be a little overdone (but always delicious!) so I appreciate Heidi’s scaling back on some of the ingredients. If you like reflections on cooking and how to bring your awareness to the activity of cooking (especially vegetarian cooking) then there aren’t better books out there than the Tassajara bread and cook books.
(p.s. I was the Tenzo, or “head cook” at Tassajara for two years in the late 90’s and had the pleasure of practicing Zen and cooking with Ed Brown, as well as working intimately with Dale and Melissa Kent who are mentioned in a post above and the authors of Tassajara Dinners and Desserts. Tassajara is a place that is special and unique in the whole world, and where you can still get a side of Ed’s great red cabbage salad with your Zen sitting and hot springs!)


    I imagine cooking there would be incredibly special. xx!

    Heidi Swanson

I made this tonight with your childhood favourite, Mushroom-Brown Rice casserole.
Lovely, thanks for both recipes.
Tomorrow – Kale Mashed Potatoes, Braised Celery with my favourtie nutloaf recipe. Yum.


I happen to be snowed in today (Denver), but yesterday before the snow got too bad I went to the grocery and, although I never buy red cabbage, the store was out of white cabbage, so I was forced to buy some.
Then, checking my email this morning, this recipe popped into a Google “web clips” bar on my screen which, again, I never click on. But I did.
I can’t believe I’ve not come across this site before! I’m a busy law school student, and my boyfriend’s definition of cooking is pasta and sauce out of a jar with iceberg lettuce salad and ranch dressing. I however, LOVE to cook and wish I just had more time. I will be a frequent visitor back to this site.
I’m so happy to have found this recipe and am asking for a Tessajara cookbook for Christmas! (I know it’s still a long way off, but we have 2 feet of snow.)
Thank you!


This looks amazingly yummy, and you can make it really healthy if you cut out the cheeses. With all these other amazing flavors, you really don’t need it anyway! Yum!

Natural Mama

I love the simplicity and varying textures of this recipe. Im heading down to the kitchen to make it right now! It will be my breakfast today:) Thanks for your great blog, gorgeous photographs, fab recipes and lovely writing and musings on food and cooking. Im excited each time I see it in my box!


We actually MADE this recipe Sunday night and not only was it delicious, but looked wonderful on the plate with wild salmon and some greens. Had the leftovers cold today, straight from the fridge, and it wasn’t half bad. Will make again, but probably not for guests. We are cabbage lovers, but realize not everyone is (but should be)!


I can’t wait to try this! The only thing left in my garden is a lonely red cabbage, I was hoping to use it in a new recipe.


Wow – I had this warm for dinner last night. Today for lunch, I am eating it cold and I think I prefer it this way. This is an amazing recipe!


I’m a little afraid to try this, as cabbage is not one of my favorites. But it looks so easy I just have to give it a shot, right?

Ares download

Mmmm this sounds awesome for a cool, autumn night!


Lovely insight into your rhythm in the kitchen, Heidi. And I love the idea of this salad! I’m tempted to try it with the same dominance of red cabbage and accent of cheese (perhaps bleu?) and sultanas. Yum!


I made this last night as a side to our roast chicken dinner. It was fabulous! Honestly, it could be served warm, room temp or cold, as I ate it again for lunch today, straight out of the fridge!


I made this salad tonight, and it is excellent! I used regular raisins instead of golden, and I used soft goat cheese instead of feta. I love cabbage, and this is a terrific way to prepare it. Thanks Heidi!


I love the look of your blog. I would love to interview you some time on my food review blog.

Moody Food Reviews

Another great recipe! I love the texture; crunchy, sweet and a little salty. I made Polenta with chicken broth and parmesan to lay the cabbage salad on top of-Delicious!! The only problem I forsee is that no one else in my house may like it as much as I do and it made a huge amount! I wonder how long it will keep?


Hi Heidi,
What a beautiful salad. Thanks for the helpful recipes. Made this last night – it was fantastic!
Thank you again.


Apologies if someone has already mentioned this, but I am just scanning the article in between kitchen breaks (making bread). Anyway, there is a new-new Tassajara cookbook that I looooove, called Tassajara Dinners and Desserts. I have cooked pretty extensively out of it so far, and everything has been simple and delicious, plus there are wonderful little bits throughout the book on zen cooking and the cook’s life at the monestary. In particular, the mushroom gallette (which is also really tasty with feta and green apples and butter; the pungent black sesame and cucumber salad; and the radish, feta, and greek yogurt salad are fantastic! I just love it because most of the recipes use stuff I usually have in storage or in the garden, and it all comes together so beautifully. I love your blog, so I was really excited to see you had a Tassajara post:) The cabbage salad sounds great–thanks for posting!

Laura McKissack

I agree with you on not tiring of cooking. I too cook almost all of our meals, even if it’s not a drawn-out process for each meal. (Lunch is mostly leftovers from the night before) It’s therapeutic. This salad looks so lovely.


Really delicious. My daughter and I really enjoyed it. You haven’t steered me wrong yet Heidi… thank you!

Casey Angelova

There once was a restaurant in Arcata, the name of which escapes me, that did a warm cabbage & apple salad with walnuts & gorgonzola that was terrific.

Lynn in Tucson

Thanks for the helpful recipes. I am going to be cooking for a large group of people and I wanted it to turn out great.

Jill Mann

Our friends often ask who does the cooking, to which my wife replies – him, 95% of the time. I too enjoy the ritual, the experimentation, and the creativity involved. In addition, since finding your site we’ve converted almost completely to vegetarianism. Thanks for posting such wonderful recipes.

ryan niemes

Had this for dinner last night with the red lentil soup recipe – fabulous! Thank you for two delightful recipes!


I love red cabbage slaw. I’m not always in the mood for raisins, but I like the idea of substituting dried fruit. Dates would be on the sweet side (maybe too sweet). Dried apricots more tangy/sour. With toasted hazelnuts sounds wonderful!

Family Cookbook - Denise

This looks great! It’s like summer has surrendered to Fall in this recipe:)

Nutmeg Nanny

Yum! Anything with radicchio floats my boat.
I love the line about pulling the apron over your head. That rhythm works for me, too. I never get tired of it.

The Leftoverist

Hmmmm. Made it for dinner (pretty much as is here, but with Thompson raisins and I threw in a splash of the Perry I was drinking because pear seemed like it would be a nice match). I wish I’d added a bit of apple or a bit more raisins, or maybe only one pinch of salt in total, because it was a little too salty and not quite sweet enough for us. But still really good. I’ll introduce a sweet-tart apple like a Gala into the cold leftovers for lunch tomorrow.
I’ll try it with raddichio instead of cabbage next time to see the difference too–introducing a slightly more bitter element might increase its depth, but agree the cabbage is the more approachable option for the first go.
Also nice–the dinner matched the reddish purple sweater I’m wearing today.

Lucy T.

I was actually lucky enough to meet Edward Espe Brown. It was at a screening of a documentary about him called How to Cook Your Life. I would highly recommend it if you’re interested in the Tao of cooking.


I am the same! It never seems like “cooking” to me…it’s more like I am just putting foods together in a way that I like. Having celiac disease, I am used to cooking for myself. I forget that most people have other options like take-out! Maybe I am lucky, in a way, since this disease has made me a cook!

The Diary of an Epic Failure

heidi that’s a great salad. I live in Italy and read your blog almost everyday and it sound so funny for me thinking about somebody who finds awkward to cook everyday ’cause that is basically what I do ( I have a full time job) Anyway, you should try that radicchio cooked as you did for the salad, mixed with a creamy bechamel and afterwards you use the mixture to fill in boiled potatos! that is comfy winter food.


I agree…I love exploring all the ingredients and techniques of cooking. You can never learn it all, so it is an endless discovery and keeps our interest.


Made this last night – it was fantastic! I’m definitely an amateur cook, and apparently this is difficult to do wrong. I substituted cranberries for the raisins, and found that we didn’t have any feta left after all, but the wedge of white cheddar worked just as well. I also got a chance to use 1/2 tbsp of our (local!) cherry balsamic vinegar. I appreciate the warning about overcooking, it came out perfectly springy. Thanks so much for expanding my cooking repertoire yet again.


Hi Heidi,
So glad I’ve found your site. It is so inspiring, even if my children (5 and 8) don’t always eat new stuff the first time around. My son does love Nikki’s Healthy Cookies! I asked for Supernatural Cooking for my birthday and was thrilled to receive it. I had renewed it at the library three times!! Thanks for sharing.


I’m about to go to the farmer’s market to get red cabbage for this for another, stir-fry, recipe.
One thing I don’t get it how you can swap in raddichio for red cabbage. The colours may be similar but the tastes are so different. I think either might work, although the result would be totally different, obviously. Did you test this with both?
HS: I did! I think the red cabbage version might be more approachable for some, but the sweetness of the balsamic/raisins plays off the bitterness of the radicchio nicely. Totally a personal preference either way.

Lucy T.

I made this last night. I used dried apricots and a fresh apple. It came together so quickly and was super tasty!

Margaret in Pittsburgh

This looks delicious – funnily close to a Polish dish we make at Christmas – can’t wait to try it!


Cabbage has so much potential. I love seeing it used in a gourmet preparation rather than a plain cole salw. This is a recipe I must make! Thank you.


Oh, I know what you mean about being asked how often you cook. People look incredulous when I say ‘almost everyday.’ I guess they can’t imagine that it’s possible to whip up a delicious meal in just minutes.
The salad looks quick and easy. Always looking for new uses for red cabbage and I love sunflower seeds!

Something's Dishy

Tried this tonight.  It was a hit, even with my picky 4 y.o.  Limited by what was in the pantry, I substituted slivered almonds for the sunflower seeds and used regular ol’ dark raisins.  I also threw in a small bit of chopped apple tpears the end to break up the color and texture just a little more.  Turned out great! Thank you.


Funny you should post this now..was just tonight talking with my mum about making a favorite warm red cabbage salad from the original Greens cookbook, very similar, tho with walnuts, goat cheese, and flecked with fresh marjoram. She recalled hearing about the original lunch I shared with my sister many years ago when we discovered this salad for the first time, the WOW, and the subsequent sharing of recipes. One more way that cooking can have such powerful resonance.


Sounds Perfect! I like the idea of using sunflower seeds to the salad. Nice crunch and nutrition.


wow! just made the cabbage salad! I could eat the whole bowl right now. It is so good.


the salad looks yummy, but I really like the plate you are using. Where did you get that?

tobias cooks!

    flea market find!

    Heidi Swanson

Hello. We are just a happy couple that likes to eat and cook good food. I am trying out your warm cabbage salad tonight. Thank you!


I’m glad you added “pouring some muesli from a jar into a bowl of yogurt”, otherwise I’d think cooking was only something hot or warm from your remaining opening comments, and I definitely don’t think heated cooking is the only type of cooking we do.
As for a warm salad, I don’t know if I consider that a salad. Maybe it’s just me, but to me that’s a type of casserole or other warm dish — but not a salad, which I guess betrays my bias that salads tend to be cold or room temperature dishes. I know some dishes are called salads that are heated (I think German potato salad is one of those, though I’ve never had it to know), but I still consider heated salads casseroles, etc., and not salads.
This thread kicked off some interesting questions I’d not really teased out before: (1) is cooking only when something is heated? and (2) is a salad only something chilled or room temperature (and if so, is a salad “not” cooking)?


A new Tassajara cookook! How exciting. The old brown one was one of my first. It must have been 1977 or so! Red cabbage has to be one of the most interesting vegetables to photograph.
I was just reflecting myself on the same question. I was noticing how the pre-prepared foods in my cupboard and freezer just weren’t getting used very fast. The beep-able Indian meals from Trader Joes, while good, can’t stand up to the great leftovers I get from cooking even a simple meal, and making sure to make extra.

Jeff from Chowplay

What a brilliant, quick weekday work lunch recipe. Thanks Heidi!

emma. our kitchen

I’ve never made a warm salad before but feeling hugely inspired by this. I love all salad but it’s getting really chilly here in the UK now so souping is taking dominance. You’ve given me food for thought, especially with the red cabbage which I’ve only had as german style pickled cabbage (which is not really even red cabbage but white dyed).

Nic @ nip it in the bud

Can’t wait to try this recipe. I love cabbage, but often don’t know what else to use it for besides slaws. This one looks like a winner!
Your words about rarely tiring of cooking really resonate with me. I feel the same way. Most days I can’t wait to don my apron, flick on the stove, and set to work on a tasty new (or old) creation.
Thanks for sharing.


The Greens Cookbook version of this recipe is my favorite winter dish of all time. It’s got walnuts and apples and red onions in it. I look forward to trying your version!

Kathy Newman

Truly it is said that God lies in the details. The manner in which you explain and detail the process of making your dishes, is an art and it often seems as if you know exactly where one usually short changes! I can always visualise the cooking process simply reading your text!
Thanks Heidi… be well always!


Old, new, me, you – my new mantra! I cook in very similar ways, incorporating what’s fresh at the market (new) and what I need to use up (old.) And I love the textures and flavors this recipe creates. Must check out the new Tassajara book – after my week at Esalen!


This is the reason I love your blog so much, it truly inspires me to try new recipes and dishes I would not otherwise cook.
I love all the different textures in this recipe. Will try soon!


First it was the Tassajara Bread Book – the bread made with whole grain and water, PERIOD (no riser) was a revelation when I was 19. Not to mention the Turkish Coffee Cake Cookie Bars (which I make to this day). Then came Tassajara Cooking. I’m glad to hear there is a new book!
My husband hates raisins, for some reason. I like the suggestion of cranberries. Wonder what else would work…


I love the play of colors in this dish. Very pretty.

Kimi @ The Nourishing Gourmet

Looks and sounds delish!


What a great seasonal salad, but if I may tamper with perfection, I see blue cheese or cojita beating out the feta as my cheese of choice. thanks!
HS: Great suggestions Tom, hope you are feeling better.

tom | tall clover farm

Absolutely works for you, this rhythm. While I never tire of actual cooking, the shopping part I could give away for a while, especially reviewing the lackluster produce in winter. Cabbage normally looks great, though, so this is exciting news.


Perfect…I just bought some red cabbage for another recipe and was wondering how to use the rest!


What a beautiful salad, so happy I have cabbage from the market sitting in the fridge. Let’s go see what else is in there…

Hannah's Harvest

I never tire of cooking either. Washing the dishes…now that’s a different story! I love the idea of the salad, and as with most of your recipes it really has room for improvisation. Love it!

Michelle @ Find Your Balance

I make something very similar to this quite often, though I usually use pinyon nuts and don’t add cheese or sugar. I find the balsamic vinegar adds enough sweetness for me. I’ll have to try it with sunflower seeds sometime. I also make it with swiss chard instead of cabbage, using the stems and leaves for crunch, and have substituted diced apples for raisins on occasion.


Looks so good – wonderful colour for an autumn salad. And I’ve really been craving salad as the days get colder…with hearty soups and crusty bread, of course.


I enjoy cabbage salads and I’m inspired to give this a try. Thanks!


i love warm salads with cabbage n this one with nuts will be a good healthy n hearty salad.
i combine whole grains with it sometimes..
the picture looks great as always..

sangeeta khanna

I love cooking old standbys and discovering nuances to play with within them… It’s amazing how a standard can evolve into something so new, which in turn can evolve into something else. But I find that developing a relationship like that to my food really does require cooking often. By the way… LOVE the raisins.


I love your comments about cooking. I get the same question, quite frequently. People just can’t believe that I make (or even assemble) most of my meals at home. Aside from the pleasure I get from the process, I can’t imagine eating out or constantly eating convenience foods due to the cost and crummy ingredients!

Beth at Pretty By the Bay

The recipe looks great, but even more I love hearing about your approach to cooking and recipes. Its good to be reminded to try new recipes often! And the loose approach of a recipe as a guideline is one I most often take since I can’t always go out and buy the exact ingredients. Thanks for sharing your approach!


That has to be one of the most gorgeous salads I have ever seen. The colors are positively jewel-like…
Food should always be a feast for the eyes and the palate. This dish qualifies on the former level, and I can’t wait to pull some cabbage from the garden to find out about the the latter.

The Gardener's Eden

I can totally relate to the rhythm discussion – and interestingly, one’s rhythm in the kitchen changes over the years. My rhythm used to be something like old, kids, adult dinner with hubby, entertaining friends – now my rhythm includes recipes created for teaching kids, healthy cooking classes for OFL, creating recipes on my own, and yes, still old favorites!

Cooking with Michele

I love that you infuse the spirit of Tassajara into the recipe! Ed Brown is always asking us to taste for ourselves and cook dishes that suite us–you did just that! It seems that your Tassajara recipes is perfectly Tassajara.


I have been scowering the bloggesphere for ideas on how to use up my red cabbage and all i had to do was drop by one of my favourites! thanks!


Sounds delicious! I love purple cabbage slaws!

christie @ honoring health

This looks amazing. I love cabbage and feta cheese.


I LOVE red cabbage in salads, try to make every single one I see, and yours will be at our table soon for sure
such nice color…


Hi Heidi
I NEVER ate cabbage until one day during a pregnancy. I found myself craving for cabbage and since that that day I enjoy cabbage with passion. Thank you Heidi for this recipe which I can’t wait to try out tomorrow. South Africa tomorrow though. The time now is 8:46pm.


This reminds me of something my grandma would make that I haven’t had in years – thanks for the memories and great ideas!

Simply Life

Dear Heidi, This is a lot like one I make and I would add Cranberries and Raisins and pecans toasted too. Just to be extra pretty. I will often chop up some pineapple too. That adds to the crunchy, sweet/sour flavors and also adds a bit of protein. I love your recipes and share them all the time with other friends and family. Thanks for sharing with us.

Beverly Jane

I like how you talk about barely ever getting tired of cooking. I think that’s something that applies to lots of us, yet we rarely actually stop to think about it. In cooking, there is always so much to learn.

Kylie of Thin Crust, Deep Dish

Thanks so much for this! I used to work for a lovely Polish woman who cooked cabbage in some different form every day. I miss it so much, and yet hadn’t researched any good cabbage recipes on my own. Greatly appreciated.


Thank you for this Heidi and amen to your thoughts on cooking. It is my meditation and my gift to myself and my family and friends. By the way, I am in deep mourning about the loss of Gourmet magazine which I have been reading for 40 plus years. Your blog is providing some significant solace by inspiring my cooking regularly.


I love your website, and this recipe looks great. One question, though: The pictures here for this website look like radicchio to me, not red cabbage. Did you use radicchio instead?


Mmm…looks great. What is Tassajara? Tassajara is a Zen Mountain Center, a legendary Buddhist monastery set deep in California’s Ventana Wilderness, is famous for its healthy gourmet vegetarian cuisine.

Rosemary Rideout

This looks fantastic, as always! And I agree – it helps to try out new things one night and stick to the tried and true things other nights, makes cooking more interesting that way!

Tabitha (From Single to Married)

Looks delish! From the picture it looks more like radicchio than the red cabbage you get here in Scotland – looks much finer and lighter. Cheers for recipe.
HS: Hi Emma, you can use either really.


I’m part Danish and have made “Danish Red Cabbage” which is usually served at Christmas. It’s somewhat similar in ingredients, but without the sunflower seeds, rosemary, raisins, garlic and cheese. But it would be interesting to mix it up this way–I’ll have to try it.


This recipe is wonderful.
I understand what you mean about the rhythm of cooking–it’s sort of like that for me too.
Your photos are gorgeous and your site inspiring. I can’t wait to read more!


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