Cabbage is one of my favorite ingredients, which I realize might be a bit surprising. I feel like cabbage gets a bad rap. People tend to love it shaved raw in salads or towering atop pork tonkatsu but it’s far from crave-able. Most people associate cooked cabbage with limp, odorous soup or as a component of the forever polarizing boiled dinner.  But a head of cabbage is always a good thing to have on hand. It has a good shelf life, a single head can be stretched across multiple meals, it’s crisp and crunchy raw, and buttery when cooked. If you’re not so sure about that last part, allow me to show you the light via this Warm Red Cabbage Salad. This dish will dispel the smelly cooked cabbage myth and replace it will a food memory you’ll want to hold on to. So let’s get started!

It’s nearly Thanksgiving here in Canada, and we’re in for a beautiful one. Our Thanksgiving falls on the second weekend of October every year. And because of this, all bets are off weather-wise. Some years it’s hard to get into turkey mode because it’s too hot. Other years the cold finds us early and brings some rain along for the miserable ride. This year looks to be somewhere in the middle. Sunny and warm but not balmy. All good news when you’re putting in considerable oven time but don’t want to jumpstart your seasonal depression. But regardless of the weather in your local forecast, this Warm Sweet Potato Salad will be happily at home on your table. It has bright and fresh flavors alongside cozy, earthy ones. And despite its name, this salad is good warm or cold. I know, I’ve done the research. So let’s get to it!