Cook the Issue 2010: Warm Cabbage Slaw with Pecans

This recipe is from the "What We're Cooking Now" section of Issue 108, page 18.  This is a tasty slaw with a pleasing balance of sweet and tart, plus the added crunch of toasted pecans.  I didn't want to open up a Costco-sized bottle of apple juice (I need that refrigerator room for the turkey I'm picking up tomorrow) so I used some leftover flat sparkling wine and apple cider vinegar.  Very tasty, although I do have an enduring affection for mayo-based slaws, this is a welcome change.  One thing-- make sure to cover the dish-- if you have any fruit flies in the house, this will drive them WILD!