Hot Cabbage Slaw Recipe
Ingredients
| 2 tablespoons acceptable vegetable oil | ||
| Onion | 1 Cup (16 tbs), finley chopped | |
| Celery | 1/2 Cup (16 tbs), diced | |
| Carrots | 1 1/3 Cup (16 tbs), diced | |
| Red bell pepper | 1 Cup (16 tbs), diced | |
| 3 cups shredded red cabbage | ||
| Apple Juice | 1 1/2 Cup (16 tbs) | |
| Firmly packed brown sugar | 1/4 Cup (16 tbs) | |
| Dijon Mustard | 2 Tablespoon | |
| Cornstarch | 3 Tablespoon | |
| Cider vinegar | 1/2 Cup (16 tbs) | |
| Salt | 1/4 Teaspoon | |
Directions
Heat oil in a large nonstick skillet over medium-high heat.
Add onions, celery, carrots and bell pepper.
Saute until onion is translucent.
Add cabbage, cover and cook 5 minutes.
In a small bowl, combine remaining ingredients.
Add to vegetables and stir to mix well.
Cook until sauce is thick and clear.
This slaw is a good accompaniment for game and poultry.
Add onions, celery, carrots and bell pepper.
Saute until onion is translucent.
Add cabbage, cover and cook 5 minutes.
In a small bowl, combine remaining ingredients.
Add to vegetables and stir to mix well.
Cook until sauce is thick and clear.
This slaw is a good accompaniment for game and poultry.
Chef
