Braised Cabbage with Ontario Apple and Pommery Mustard
A gorgeous complement to meats and fish, this earthy side-dish has all of the right ingredients for a down-to-earth dinner.
Makes 8 servings.
Chef Tip: 2 lbs/1 kg is about 5 large apples.
Variety Tip: For best results, use Northern Spy, McIntosh or Cortland apples.
|2 tbsp||unsalted butter||30 mL|
|2 cups||peeled and finely sliced onions||500 mL|
|4||fresh thyme sprigs||4|
|2-1/2 tsp||salt, divided||12 mL|
|1-1/2 tsp||freshly ground black pepper, divided||7 mL|
|2 tbsp||pommery mustard*||30 mL|
|3 cups||peeled and julienned, Ontario Northern Spy apples||750 mL|
|10 cups||quartered and finely sliced Savoy cabbage (approx. 1 small head)||2.5 L|
|1 cup||buttermilk||250 mL|
|1 cup||whipping cream||250 mL|
In a large pot over medium-high heat melt butter. Add onions, thyme and season with 2 tsp (10 mL) salt and 1 tsp (5 mL) pepper. Cook for 5 to 6 minutes or until onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.
Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10 to 15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.
*Pommery mustard is a grainy Dijon mustard.
Per serving: about 200 cal, 4g pro, 15g total fat (9g sat fat), 17g carb, 4g fibre, 50mg chol, 890mg sodium. %RDI: iron 4%, calcium 10%, vit A 30%, vit C 50%.print