About Deborah

Deborah is a wife, mother, grandmother, traveler, bootlegger, and a very poor speller! As Victor Hazan so eloquently puts it, Deborah has chosen Umbria to be the home of her soul. When she can’t be there in body, she spends her free time cooking & reading about Italy. She blogs mostly about food and about trips – past and future – here: Old Shoes New Trip.

About Cindy

Cindy lives in Eagle River, Alaska where her freezer is always full of salmon, halibut & shrimp. Cindy participates in several regular cooking challenges. You can read more about her cooking and life in the last frontier on her blog, Baked Alaska.

About Jan

Jan is a serious home cook who loves to read recipes and then do her own thing. Her focus is ingredient driven comfort food, often with an Italian influence. She is passionate about all things Italian, especially the cuisine & the language. Jan blogs about food and travels (next trip to Italy: May/June of 2012) at: Keep your Feet in the Street.

About Palma

Palma is a Marriage & Family Therapist in Palm Desert, CA. She’s an Italian-American with a passion for cooking, entertaining, & travel to Italy. She’s always planning her next culinary adventure to Italia on her blog, Palmabella's Passions

About Sandi

Sandi is a true Southerner, but a traveler & Italian cook at heart. She lives in Alabama and knows more about fried green tomatoes than fricassees. Her family owned the WhistleStop Café for many years. Sandi also blogs at Whistlestop Cafe Cooking.

About Kim

Kim joins us after being our permanent sub on the Pomodori e Vino project. Kim loves to eat, drink, travel and cook - probably in that order. When she's not here, you can find her organizing and leading food, wine and beer tours in Europe as co-owner and operator of GrapeHops or blogging at What I Really Think or The Amy Foundation.

About Jerry

Jerry is a food obsessed Canadian. He learned to love Italian food as a child while eating the meals prepared by his Napolitano uncle. He learned to cook Italian foods by watching his uncle cook these feasts for the family. This love of Italian food has been honed through serious personal experimentation in eating and cooking. Willing to try most anything once, Jerry isn't so sure about tripe! Jerry also blogs at Jerry's Thoughts, Musings, and Rants!

Our Subs

About Beth

Beth, along with her husband, Mike, is co-owner of two Italian Deli/Markets in St. Louis - Viviano’s Festa Italiano. When not creating yummy new menu items for the deli, she’s the pediatric research lab supervisor at Washington University School of Medicine. Read more out about Viviano’s Festa Italiano.

About Amy

Amy is a teacher in suburban Boston with far too many cookbooks, her Grandmother's meat grinder and canning jars, and a new Wolf stove. She appreciates cuisines from around the world, with a particular fondness for French, Moroccan, Italian, Vietnamese, and Indian cooking. Tweaking her cooking and eating habits resulted long-lasting weight loss and health benefits, proving that living well still tastes good. An old hobby is knitting; and a newer one is canning preserves. Read more from Amy on her blog, Destination Anywhere.

« Roasted Pear Salad with Gorgonzola and Prosciutto | Main | Pasta with Cabbage and Potatoes »

Cabbage & Pineapple Salsa

By Deborah

I've obviously lived my entire life under a rock. I actually thought I had come up with something completely new, so I didn't even bother to check for existing recipes. All I can say in my defense is, this one was an original idea to me, even if it wasn't at all original. I guess if I lived in a part of the country where it would be reasonable to expect fish tacos to be good, I would have known it was a popular topping.

When I contemplated cabbage, I thought about my favorite way to eat it -- slaw on top of a pulled pork sandwich.


I thought, "Why not switch up the slaw recipe a bit? Why not add some interesting flavors and textures?" I didn't want to go shopping, so I decided to limit myself to stuff I had in fridge and pantry.

There was a pineapple I originally was going to use for pineapple liqueur, but never got around to. It needed to be used. Cool sweet pineapple in the slaw sounds interesting. I had a couple of fresh jalapeno peppers, half a red pepper, some broccoli, a new bottle of rice VINEGAR. I could make a salsa type slaw with this. Cabbage & Pineapple Salsa, what a cool idea!


12 oz - unflavored rice VINEGAR
1 cup - water
2 - jalapeno peppers (split, remove seeds, & cut into narrow slices)
1/4 cup - sugar
1/2 teas. - salt
12 - 16 oz - cabbage (core removed, shredded and diced)
2 cups - fresh pineapple (finely diced)
1/3 cup - minced RED ONIONS
1/2 - medium sized red pepper (finely diced)
1/4 cup - chopped broccoli florets
2 tbs - minced fresh cilantro

Bring the vinegar, water jalapenos, sugar, & salt to a boil in a large saucepan. Let it boil until the liquid has reduced by half.


Add the cabbage and cook for another minute or so just long enough to slightly blanch. Strain , reserving the liquid. Put the cabbage, jalapeno mixture into a bowl over an ice bath. Stir to cool quickly. Once cool, add the rest of your ingredients.


Even though I planned this specifically to top the pulled pork sandwiches, the recipe made 2 cups - way too much for just Dan & I. I had a bag of baked organic blue corn tortilla chips in the cupboard. Why not put the extra in a bowl for an appetizer?


As it turned out, we like it much better as a salsa dip that as a sandwich topping. I think the problem may have been the cilantro. My pulled pork recipe is of the hickory smoked variety. Hickory and cilantro really don't love each other. I'll make this again. Both as a chip dip and as a sandwich topping. But I'll leave out the cilantro. Maybe use parsley instead. Maybe not.

Homerun as a chip dip.
Good as a sandwich topper.

By the way, although I'm not on WW, I'm betting the points on this are very low. The fresh pineapple and the little bit of sugar. Aren't they the only offenders?

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Comments (4)


great job! It really is hard to come up with something really original. I love your idea, even if you weren't the first one to think of it.

Hi Deborah - I know what you mean about being truly original - the reality is that it's almost impossible. Then when you think that the whole concept behind 'Flavours' is that cooks were asked which ingredients go well together. The end result is that 'Flavours' is a reflection of what they like to cook . . . hence many existing recipes.

I have had pineapple slaw on fish tacos in CA - I've never had it made with broccoli. That makes it original!!

Happy Birthday!

Deborah responds:
Thanks, Jerry! I promise that the beet recipe will be original! In fact, I'll bring some to SlowBowl for you.

What a great idea, this look delicious! I am especially impressed that you were able to just go hunting in your pantry and cupboards and come up with something so wonderful at a moment's notice!

Deborah responds: Oh, Kayte, if you only knew. :grin: My pantry is a joke with family and friends.

Sounds very interesting. I have never heard of cabbage and pineapple salsa.

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This page contains a single entry from the blog posted on December 4, 2011 2:37 AM.

The previous post in this blog was Roasted Pear Salad with Gorgonzola and Prosciutto.

The next post in this blog is Pasta with Cabbage and Potatoes.

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