Serious Eats: Recipes
Cook the Book: Mustard-Glazed Red Cabbage with Apple
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.