Mustard-Glazed Red Cabbage

iStockphoto
Sautéeing the cabbage ahead, even a day ahead, works well, but finish it with the butter and mustard just before serving.
 
Cabbage is not a sexy vegetable, but this treatment gives it hope. The piquant and the voluptuousgrainy mustard and a little sweet butterglaze the cabbage just before it goes into the bowlan inspiration from New York chef Tom Valenti. Our contribution is what the cabbage takes on beforehand by braising it with thyme, apple, vinegar, and broth.
 
Serve it as a side to anything autumnal, but if partnered with roasted potatoes and a fresh salad, it would make meal all on its own.

Ingredients

  • Good tasting extra-virgin olive oil
  • 1/2 medium onion, cut into 1/4-inch dice
  • 1 head red cabbage (2-1/2 pounds), cut into 1-1/2-inch chunks
  • Salt and freshly ground black pepper
  • Six 6-inch branches fresh thyme, or 1-1/2 to 2 teaspoons dried thyme
  • 2 bay leaves
  • 1 medium apple, cored (not peeled) and cut into 1/4-inch dice
  • 6 tablespoons cider vinegar
  • 1/4 cup dry red wine
  • 4 cups vegetable or chicken broth
  • 1 tablespoon unsalted butter
  • 3 to 4 heaping tablespoons grainy dark mustard
Instructions
 
1. Film a straight-sided 12-inch sauté pan with olive oil. Heat over medium high; add the onion, cabbage, and a sprinkling of salt and pepper. Sauté, 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.
 
2. Stir in the thyme, bay, apple, and half the vinegar, scraping up any glaze on the pan’s bottom. Boil the vinegar down to nothing.
 
3. Pour in the wine and broth, bring to a slow bubble, cover, and cook until the cabbage is nearly tender, about 10 minutes. Uncover and boil away the liquid, stirring in the remaining vinegar toward the end of the boil so it moistens the cabbage.
 
4. Just before serving, taste the cabbage for seasoning. Fold in the butter and mustard and serve hots.

Variations
 
Replace the cabbage with other vegetables or a combination of them. Try green beans, Brussels sprouts, parsnips, carrots, turnips, burdock, rutabaga, celery root, kohlrabi, kale, collards, mustard greens or potatoes. Vary the cooking time as needed.
Cook time: 
Yield: 
6-8 servings
  • David Leite opens up about family and food

    From shame to celebration, food writer David Leite discusses the many roles food has played in his life, and how that has affected his relationship with his family and partner of 24 years.

Top Recipes

“It’s not a dinner party, it’s just supper:” Monday nights with Pableaux Johnson

Everyone is welcome at the table inside the New Orleans home of photographer and writer Pableaux Johnson. He has made a Monday night tradition of serving his famous red beans and rice to friends, old and new.