Small Family Farm CSA

We Dig Vegetables


Organic Food Community Supported Agriculture Small Family CSA

Small Family CSA Farm

Great food from people you know.

S 2958 W. Salem Ridge Road
La Farge, Wisconsin  54639

Farm Phone: 1-608-625-4178
Jillian Varney, Organic Farmer

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This recipe was suggested by Kate, a Madison CSA Member:  

"I found this *great* recipe for "Warm Red Cabbage Salad" from my Greens Cookbook by Deborah Madison (the San Francisco restaurant that rivals our former L'Etoile). I grew up with German potato salads and sauerkrauts, that I like well enough, but most recipes tend to be too sweet or too sour. This does a beautiful job of balancing sweet using apple slices, and sour using balsamic vinegar. It takes hardly any time at all."


3/4 C. walnuts, diced

2 tsp. walnut oil (I used Wisconsin's olive oil...sunflower oil!)



1 clove garlic, finely chopped

2 T. balsamic vinegar

1 red onion, quartered and thinly sliced

1 small red cabbage (about 18 ounces), shredded and cut into 2-3" lengths

3-4 oz. goat cheese, broken into large pieces (I used Farmer John's bleu cheese)

1 crisp red apple, cored and thinly sliced

1 T. parsley, chopped

1/2 tsp. marjoram, chopped


Toss the walnuts with the walnut oil, some salt & pepper, and toast them in the oven, or briefly braise them in a cast-iron pan on the stovetop. Be careful: walnuts burn quickly once they get hot! Remove and let cool.

Put the garlic, vinegar, and oil in a wide saute pan. As soon as it is hot, add the onion and saute for 30 seconds.

Next add the cabbage and continue to cook, stirring with a pair of tongs for about 2 minutes, or until just wilted.

Season with salt, plenty of pepper, and more vinegar, if necessary, to sharpen the flavors. Remove from heat and place in a salad bowl.

Add the goat cheese, apple slices, herbs, and walnuts. Toss briefly.


1. Next time I think I might try adding a tablespoon of tahini to the olive oil and vinegar before dressing the salad. It should match the flavors perfectly.

2. The salad was inspired by a non-vegetarian chef, Jeremiah Tower. His version uses lots of pancetta instead of apples. Try it with pancetta or good country-style bacon if you eat meat.

3. Serve with a white sauvignon blanc or vin gris; or a red pinot noir.