Recipe by Chef mariajane
A fitting complement to meats, and fish, this is an earthy side dish containing cabbage, apples and grainy mustard. For best results, use Northern Spy, MacIntosh or Cortland apples (about 5).
- 2 tablespoons unsalted butter
- 2 cups onions, peeled and finely sliced
- 4 fresh thyme sprigs
- 2 1⁄2 teaspoons salt
- 1 1⁄2 teaspoons fresh ground pepper
- 2 tablespoons pommery grainy mustard
- 3 cups apples, peeled and julienned
- 10 cups savoy cabbage, quartered, and finely sliced (approximately 1 small head)
- 1 cup buttermilk
- 1 cup whipping cream
Directions See How It's Made
- In a large pot over medium-high heat, melt butter. Add onions, thyme and season with 2 teaspoons salt and 1 teaspoons pepper. Cook for 5-6 minutes or until the onions are soft and translucent; add mustard and stir to combine. Add apples and cabbage and stir gently.
- Add buttermilk and cream, decrease heat to medium and cover. Let simmer for 10-15 minutes or until cabbage is soft but not mushy. Season with remaining salt and pepper and serve.