Author Notes
This is an easy dish to prepare and a tasty dish to enjoy. My German by birth friend said it reminded her of home. —MsShanaRobinson
Ingredients
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2
small onions, thinly sliced with the grain (saute slice)
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1
small head red cabbage, core removed and thinly sliced
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1
granny smith apple, thinly sliced
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1 tablespoon
dijon mustard
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1 tablespoon
tahini
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1/4 cup
apple cider vinegar
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1 cup
veggie stock
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salt, to taste
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2 tablespoons
extra virgin olive oil or 1/4 cup veg stock to saute
Directions
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Heat a high sided skillet over medium heat. Sprinkle bottom with salt and heat for one minute to create a non-stick effect. Add oil or stock and heat for 30 seconds.
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Add onions and cook until translucent, about 5 minutes. Add cabbage, stir in and let wilt slightly, about 3-4 minutes. Add apple and a pinch of salt, stir to combine.
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Add mustard, ground mustard, tahini and apple cider vinegar. Mix in. When thoroughly mixed, add stock and and pinch of salt. Bring to a boil. When boiling, reduce to a simmer and cook covered for about 15 minutes.
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Remove cover and continue to cook, stirring occasionally until liquid is reduced to almost nothing and cabbage is very soft.
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Serve warm
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