Recipe: Warm Ginger, Apple and Cabbage Slaw

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Wednesday, March 7, 2007

Warm Ginger, Apple and Cabbage Slaw

4 servings

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. Developed by Stephanie Witt Sedgwick.

1 to 2 tablespoons mild olive or vegetable oil

2 teaspoons finely minced or grated ginger root

1 Granny Smith apple, peeled, cored and coarsely grated

1/2 head green cabbage (about 3/4 pound), quartered, cored and thinly sliced

2 tablespoons mirin (Japanese sweet cooking wine)

2 tablespoons water

Salt

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.

Per serving: 87 calories, 2 g protein, 14 g carbohydrates, 4 g fat, 0 mg cholesterol, 0 g saturated fat, 95 mg sodium, 3 g dietary fiber

Recipe tested by Stephanie Witt Sedgwick; e-mail questions tofood@washpost.com