Cook The Book: Mustard-Glazed Red Cabbage With Apple

• Good-tasting extra-virgin olive oil
• 1/2 medium onion, cut into 1/4-inch dice
• 1 head of red cabbage (21/2 pounds), cut into 11/2-inch chunks
• Salt and freshly ground black pepper
• Six 6-inch sprigs fresh thyme, or 11/2 to 2 teaspoons dried
• 2 dried bay leaves
• 1 medium apple (not peeled), cored and cut into 1/4-inch dice
• 6 tablespoons cider vinegar
• 1/4 cup dry red wine
• 4 cups low-sodium vegetable or chicken broth
• 1 tablespoon unsalted butter
• 3 to 4 heaping tablespoons grainy dark mustard

1. Coat a straight-sided 12-inch saute pan with a thin film of oil. Heat over medium-high heat; add the onion and cabbage and a sprinkling of salt and pepper. Saute, 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 leaves, apple, and half of 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 for about 10 minutes, or until the cabbage is nearly tender. 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 hot.

extravirgin olive oil, onion, red cabbage, salt, thyme, bay leaves, apple, cider vinegar, ubc, lowsodium, unsalted butter

Taken from www.seriouseats.com/recipes/2011/09/mustard-glazed-red-cabbage-with-apple-recipe.html (may not work)