This savory, sweet, tangy side dish goes well with sausages, pork chops, roasted pork, beef or poultry, potato pancakes, baked winter squash. Serves 4 as a side dish or 6 as a garnish.
-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 cup 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.
One small red cabbage
1/2 cup applesauce
1/4 cup broth (or water)
1/4 cup Balsamic vinegar
2 tbs butter
1 tbs Dijon mustard
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