Guest guest Posted November 23, 2008 Report Share Posted November 23, 2008 Moulin Rouge Cabbage 2 tablespoons extra-virgin olive oil 2 large shallots, minced 2 to 3 pounds assorted cabbages, cored and shredded (we like to use a combination of green cabbage, red cabbage, and Savoy, but you can use bok choy or Chinese cabbage, or even Brussels sprouts, if you like. Anything in the cabbage family will do) 1/2 teaspoon dried thyme 2 tart green apples (Granny Smiths are good),halved, cored, and cut into thin slices 3 tablespoons white wine vinegar salt and freshly-ground black pepper 1/4 cup Italian parsley leaves Warm the olive oil in a large heavy-bottomed frying pan over medium heat. Add the shallots and saute until softened, stirring occasionally, about 10 minutes. Stir in the shredded cabbages and thyme, cover partially with a lid, and cook, stirring occasionally, until the cabbages being to soften, about 10 minutes. Add apples and vinegar, stirring to combine. Continue cooking 1 to 2 minutes, until apples are warm. Season to taste with salt and pepper, then stir in parsley leaves and serve immediately. Serves 6. Quote Link to comment Share on other sites More sharing options...
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