Cabbage Wedges with Tangy Hot Dressing the Editors of Publications International, Ltd.
Cabbage Wedges with Tangy Hot Dressing
Makes 4 servings
|1||slice bacon, cut crosswise into 1/4-inch strips|
|2/3||cup unsweetened apple juice|
|1/4||cup cider or red wine vinegar|
|1||tablespoon brown sugar|
|1/2||teaspoon caraway seeds|
|1||green onion, thinly sliced|
|1/2||head red or green cabbage (about 1 pound), cut into 4 wedges|
- Cook bacon in large skillet over medium heat until crisp. Remove bacon with slotted spoon to paper towel; set aside. Meanwhile, dissolve cornstarch in apple juice in small bowl. Stir in vinegar, brown sugar and caraway seeds; set aside. Add onion to hot drippings in skillet. Cook and stir until onion is soft but not brown.
- Place cabbage wedges, flat side down, in skillet. Add cornstarch mixture to skillet. Cook over medium heat 4 minutes. Carefully turn over cabbage wedges. Cook 6 minutes or until cabbage is fork-tender and dressing is thickened.
- Remove cabbage to cutting board; carefully cut away core. Transfer to warm serving plates. Pour hot dressing over cabbage wedges. Sprinkle with bacon pieces. Garnish as desired. Serve immediately.
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