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Braised Red Cabbage with Applesauce, Mustard & Balsamic Vinegar

-Cut one small red cabbage in half, remove core

-Slice into thin lengths about 1/8” wide

-Melt 2 tbs butter or heat ¼ cup broth in a sauté pan, then add the cabbage

-Cover and cook over medium-low heat until it begins to soften, stirring occasionally to prevent burning, add broth or water if needed to maintain steam

-Stir in ¼ cub balsamic vinegar and a couple of pinches of sea salt, cover & continue cooking until cabbage is al dente (or whatever degree of cooked you prefer)

-Stir in 1 tbs Dijon Mustard and ½ cup of Applesauce, continue cooking with lid off to allow reduction of any remaining liquids.

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