HOW DO YOU DO: RED CABBAGE WITH MUSTARD, APPLE + ONIONS
Tree And Leaf Farm felt a little like s a l v a t i o n .
fresh yogurt and a thicky glass of red wine, immediately followed up by crawling under the COVS for a nap (the length of which would best be described as indulgent). H O L I D A Z E , everybody.
1 small (baseball to softball-sized) Red Cabbage, sliced thin
1/2 small Candy Onion, sliced thin
1/2 large Apple (I used a Cameo Apple, but whatever you've got), sliced thin
3/4 tsp. coarse Sea Salt (more to taste)
1/2 tsp. ground White Pepper
1/2 tsp. Cumin Seed
1 1/2 tsp. Whole Grain Mustard
1/4 cup Red Wine (seriously, whatever you have that's old)
2 tbsp. Grapeseed Oil
1. In a large skillet over medium heat, warm the grapeseed oil. Add onion, and stir frequently for 3-5 minutes, until beginning to soften/become translucent. Add all spices and mustard, and stir until combined.
2. Add cabbage, stirring frequently for 5-7 minutes, until cabbage warms through and becomes, umm, flexible? Yes! Flexible.
3. Add wine and apples, stirring until completely mixed. Stir occasionally for the next 12-15 minutes, until all ingredients are soft, but all still have some bite. Serve warm.
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