The Country Kitchen: Warm Pecan Cabbage Slaw

This recipe was submitted by G.H. of Kelsey, who says, “I gave a new twist to this slaw by serving it warm. The mild mustard flavor and toasted pecans will nicely complement a dinner of fish, beef, chicken or ham.”

Warm Pecan Cabbage Slaw

Serves 6


4 cups coarsely shredded white or red cabbage
1/2 cup shredded carrot
1/4 cup sliced green onions
2 tablespoons water
1/2 teaspoon salt
1/4 teaspoon pepper
1 tablespoon butter, melted
1 teaspoon Dijon mustard
1 tablespoon sugar
1/4 cup chopped toasted pecans


1. In a large saucepan, combine the cabbage, carrot, green onions, water, salt and pepper. Cover and cook over medium heat for 5-7 minutes or until cabbage is crisp-tender – don’t overcook.
2. Combine butter, mustard and sugar; pour over cabbage mixture; toss to coat.
3. Stir in pecans and serve warm.
Note: To toast pecans, spread on a cookie sheet and bake at 325 degrees for 7-10 minutes.

Questions for the cook

R.H. of Cool asks:

Q: Is it possible to try and describe what Liederkranz cheese tastes like? I have a house guest and she says it’s delicious.

A: This American cheese was created in 1882 by New York cheesemaker Emil Frey. Made from cow’s milk, Liederkranz has an edible, pale yellow crust and semisoft, ivory interior. The flavor is mildly pungent and the aroma distinctive. As it matures the crust turns golden brown and the cheese a deep honey color and the aromas and the flavor of both the crust and the cheese become much stronger. Liederkranz offers a full-flavored snack cheese and is particularly well complemented by dark bread and dark beer.

A helpful hint

Some icing ideas…
– To decorate a cake with white frosting, try shaving colored gum drops very thin and put them on the cake. They curl like little roses and make a beautiful topping.

– Make your own delicious icing: take a tub of whipped topping. Add enough powdered sugar until it is the desired consistency for spreading. (Usually this takes about 1/2 to 3/4 of a pound of confectioners’ sugar.) Blend well.

– Icing a lot of cookies at one time is a breeze when you “paint” them with a baster brush. Before you know it, the cookies are iced!