Real African Dishes: [MC-AllEthnic-Recipes] Eastern European Mustard-Glazed Red Cabbage with Apple - 3 pts plus; 16g Carbohydrate; 6g Dietary Fiber

* Exported from MasterCook *

Mustard-Glazed Red Cabbage with Apple

Recipe By :Chef Tom Valenti, New York
Serving Size : 7 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
LowFat (Less than 20%) Veggie

Amount Measure Ingredient -- Preparation Method
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To saute: -- good-tasting extra-virgin olive oil
1/2 medium onion -- cut into 1/4-inch dice
2 1/2 pounds red cabbage -- (1 head) cut into 1 1/2-inch chunks
salt and freshly ground black pepper -- to taste
6 sprigs fresh thyme -- 6-inch sprigs, or 1 1/2 to 2 teaspoons dried
2 dried bay leaves
1 medium apple -- not peeled, cored and cut into 1/4-inch dice
6 tablespoons cider vinegar
1/4 cup dry red wine
4 cups low-sodium vegetable broth
1 tablespoon unsalted butter
3 tablespoons grainy dark mustard -- heaping, to 4 Tablespoons

Coat a straight-sided 12-inch saute pan with a thin film of oil. Heat over medium-high heat; add the onion and cabbage and a sprinkling of salt and pepper. Saute, 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.

Serves 6 to 8
Prep time: 15 mins
Stove time: 20 mins
Sauteeing the cabbage ahead, even a day ahead works well, but finish it with the butter and mustard just before serving.

VARIATIONS:
Replace the cabbage with other vegetables or a combination of them. Try green beans, Brussels sprouts, carrots, turnips, burdock, rutabaga, celery root, kohlrabi, kale, collards, mustard greens, or potatoes, vary the time as needed.

AuthorNote: Cabbage is not a sexy vegetable, but this treatment gives it hope. The piquant and the voluptuous - grainy mustard and a little sweet butter - glaze the cabbage just before it goes into the bowl, an inspiration from New York chef Tom Valenti.

Serve it as a side to anything autumnal, but if partnered with roasted potatoes and a fresh salad, it would make a meal all on its own.

Source:
"Splendid Table's How to Eat Weekends by Lynne Rossetto Kasper and Sally Swift, 2011"
S(Formatted by Chupa Babi):
"Jan 2012"
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Per Serving (excluding unknown items): 116 Calories; 3g Fat (19.2% calories from fat); 9g Protein; 16g Carbohydrate; 6g Dietary Fiber; 4mg Cholesterol; 407mg Sodium. Exchanges: 0 Grain(Starch); 1 Lean Meat; 2 Vegetable; 0 Fruit; 1/2 Fat; 0 Other Carbohydrates.

Nutr. Assoc. : 0 0 0 0 0 926370 0 0 0 0 0 235