Mustard-Glazed Red Cabbage
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Ingredients
- Good tasting extra-virgin olive oil
- 1/2 medium onion, cut into 1/4-inch dice
- 1 head red cabbage (2-1/2 pounds), cut into 1-1/2-inch chunks
- Salt and freshly ground black pepper
- Six 6-inch branches fresh thyme, or 1-1/2 to 2 teaspoons dried thyme
- 2 bay leaves
- 1 medium apple, cored (not peeled) and cut into 1/4-inch dice
- 6 tablespoons cider vinegar
- 1/4 cup dry red wine
- 4 cups vegetable or chicken broth
- 1 tablespoon unsalted butter
- 3 to 4 heaping tablespoons grainy dark mustard
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Instructions
- 1. Film a straight-sided 12-inch sauté pan with olive oil. Heat over medium high; add the onion, cabbage, and a sprinkling of salt and pepper. Sauté, stirring with a wooden spatula, to brown the onions and get the cabbage to pick up golden edges. Adjust the heat so the pan glaze doesn’t burn.
- 2. Stir in the thyme, bay, apple, and half the vinegar, scraping up any glaze on the pan’s bottom. Boil the vinegar down to nothing.
- 3. Pour in the wine and broth, bring to a slow bubble, cover, and cook until the cabbage is nearly tender, about 10 minutes. Uncover and boil away the liquid, stirring in the remaining vinegar toward the end of the boil so it moistens the cabbage.
- 4. Just before serving, taste the cabbage for seasoning. Fold in the butter and mustard and serve hots.
- Variations:
- Replace the cabbage with other vegetables or a combination of them. Try green beans, Brussels sprouts, parsnips, carrots, turnips, burdock, rutabaga, celery root, kohlrabi, kale, collards, mustard greens or potatoes. Vary the cooking time as needed.
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About The Show
In 1994, acclaimed food writer and cooking teacher Lynne Rossetto Kasper was receiving accolades for her debut book, The Splendid Table, which at that time was the only book to have won both the James Beard and Julia Child Cookbook of the Year awards. Among the many people enchanted by the book was producer and foodie Sally Swift, who thought the time could be right for a radio program on food.
