Thursday, November 10, 2011

Mustard-Glazed Red Cabbage

Source

I bought a head of cabbage to make Creamy Avocado and White Bean Wraps, and four recipes later I still had half a head left. Some veggies I just chop up and freeze until I'm ready to use them later in a soup or other dish. Unfortunately raw cabbage doesn't freeze well, so I was left looking for a way to prepare the rest of the cabbage before it went bad. I searched online and found a recipe for Mustard-Glazed Red Cabbage with Apple. This seemed like a really strange combination of foods, but I had all the ingredients so I decided to try it out.

Ingredients:

  • Extra-virgin olive oil
  • ½ medium onion, cut into ¼-inch dice
  • 1 head of red cabbage (2½  pounds), cut into 1½-inch chunks
  • Salt and freshly ground black pepper
  • Six 6-inch sprigs fresh thyme, or 1½ to 2 teaspoons dried
  • 2 dried bay leaves
  • 1 medium apple (not peeled), cored and cut into  
¼-inch dice
  • 6 tablespoons cider vinegar
  • ¼ cup dry red wine
  • 4 cups low-sodium vegetable or chicken broth
  • 1 tablespoon unsalted butter
  • 3 to 4 heaping tablespoons grainy dark mustard

Directions:


Coat a straight-sided 12-inch sauté pan with a thin film of oil. Heat over medium-high heat; add the onion and 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.

Stir in the thyme, bay leaves, apple, and half of the vinegar, scraping up any glaze on the pan’s bottom. Boil the vinegar down to nothing.

Pour in the wine and broth, bring to a slow bubble, cover, and cook for about 10 minutes, or until the cabbage is nearly tender. Uncover and boil away the liquid, stirring in the remaining vinegar toward the end of the boil so it moistens the cabbage.

Just before serving, taste the cabbage for seasoning. Fold in the butter and mustard and serve hot.

It took a really long time to boil off all the liquid, and I was afraid it would turn out mushy. Surprisingly, it still had a nice crunch to it (even after reheating the next day), and the flavor was great! I modified the recipe a bit since I (thankfully) only had half a head of cabbage. I used white wine instead of red and Dijon mustard. I recommend adding less liquid since it came out a little runny, even after the extra cook time.

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