CATEGORY |
CUISINE |
TAG |
YIELD |
Grains |
|
June 1994 |
1 |
servings |
INGREDIENTS
1/2 |
c |
Distilled white vinegar |
1/2 |
c |
Water |
1/4 |
c |
Sugar |
3/4 |
ts |
Salt |
1/2 |
ts |
Dijon mustard |
3 |
tb |
Olive oil |
1 |
tb |
Mustard seeds |
1/2 |
|
Head red cabbage; shredded (about 3 |
|
|
; cups) |
2 |
|
Red or yellow bell peppers; cut into 1-inch |
|
|
; julienne strips |
INSTRUCTIONS
In a saucepan bring vinegar and water to a boil with sugar, salt, and
mustard and simmer, stirring occasionally, 3 minutes.
In a large heavy skillet heat oil over moderately high heat until hot but
not smoking. Add mustard seeds and saute until they begin to pop. Stir in
cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer
vegetables 1 minute.
Drain vegetables in a large fine sieve set over a saucepan and transfer
them to a bowl. Boil liquid over moderately high heat until reduced to
about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least
1 hour or overnight.
Serves 4.
Gourmet June 1994
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