Slow braising cabbage with apples is hardly a revolutionary concept, but adding spoonfuls of spicy grainy mustard to the mix transforms this side into something that's about as close to thrilling as you can get when talking about cabbage.
Adapted from The Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, this Mustard-Glazed Red Cabbage with Apple brings to mind the flavors of a really great deli sandwich with hot mustard and vinegary, kraut-like cabbage that makes a great side to anything roasty and warm, especially a slow roasted pork shoulder or whole roasted chicken.
But going back to the deli sandwich connection, there's something about this cabbage that seems like the leftovers would do quite well in a re-imagined reuben with corned beef, Swiss, and a slathering of Russian dressing on dark brown bread.
As always with our Cook the Book feature, we have five (5) copies of The Splendid Table's How to Eat Weekends to give away this week.
Cook the Book: Mustard-Glazed Red Cabbage with Apple
About This Recipe
|Yield:||6 to 8|
|Active time:||15 minutes|
|Total time:||15 minutes prep time; 20 minutes stove time|
- Good-tasting 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
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.