This warm slaw is as much a condiment as it is a side dish. Spoon it over roasted or grilled salmon or under sauteed scallops, or serve it with roast pork or chicken. Like most cooked cabbage dishes, this tastes best the day it's made.
For a wine pairing, try a supple, full-flavored wine, such as the Primo Palatum 1997 Jurancon (France, $30), whose apricot and apple flavors are accented by light spice.
- 1 to 2 tablespoons mild olive oil or vegetable oil
- 2 teaspoons ginger root, finely minced or grated
- 1 Granny Smith apple, peeled, cored and coarsely grated
- 1/2 head (12 ounces) green cabbage, quartered, cored and thinly sliced
- 2 tablespoons mirin (Japanese sweet cooking wine)
- 2 tablespoons water
- 2 tablespoons apple cider vinegar
Add enough of the oil to lightly coat the bottom of a large saute pan or skillet, and heat over medium-high heat. Add the ginger and cook for 1 minute, then add the apple and cook for about 3 minutes, stirring, until the apple starts to soften. Add the cabbage, then the mirin, water and salt to taste. Cook about 8 minutes, using tongs to turn the mixture over every minute or so, until it has softened and the liquid has almost all evaporated. Add the vinegar and cook for 2 minutes. Serve hot or keep warm until ready to serve.
Developed by Stephanie Witt Sedgwick.
Tested by Stephanie Witt Sedgwick.
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