Warm Apple Cabbage Slaw brings the freshness of a summer salad into the cooler months. A pat of butter and a hot pan bring out flavor depth but preserve the freshness of a classic combination: green cabbage and apples. Add an optional handful of walnuts to create a satisfying, protein- and fiber-rich side.
SERVES 4
1 tablespoon unsalted butter
½ head local green cabbage, roughly chopped
½ or whole apple, cut into matchsticks
Flake salt
Freshly ground black pepper
Optional: Toasted walnuts for garnish
Heat butter in a large frying pan over medium-high heat. Add cabbage and apple. Cook for about 5 minutes, tossing occasionally by shaking the pan or using tongs. Sprinkle with salt and pepper and toasted walnuts, if desired.
Fielding’s at the Kimpton Armory Hotel, sponsored our Fall 2026 recipe section. They serve up beautifully crafted food and expertly paired wines and craft cocktails, led by Food & Beverage Director Judith Crisman and Chef Steven De Bruyn. The menu for the fall season truly celebrates what it means to live in the Northern Rockies.
Named for the esteemed architect of the Armory building, Fred Fielding Willson, the restaurant is an homage to Bozeman’s rich history and boldly celebrates the modern life of downtown—showcasing artwork by local talents, such as LeeAnn Ramey and Hannah Uhde.
Fielding’s serves breakfast daily from 7–10:30 a.m.; brunch on Saturday and Sunday from 7 a.m.–2 p.m.; lunch on Monday through Friday from 11 a.m.–2 p.m.; and dinner daily from 5–9 p.m.
Linens pictured throughout this issue’s recipe section are courtesy of Amy Andrews from her private collection. For sourcing, she suggests looking online at Finnish Design Shop, La Trésorerie Rive Gauche, Studiopatro, Weston Table, and Charvet Editions.
