Warm cabbage, apple and ginger slaw is versatile | The Honolulu Advertiser

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Warm cabbage, apple and ginger slaw is versatile | The Honolulu Advertiser | Hawaii's Newspaper

Posted on: Wednesday, March 14, 2007

TASTE
Warm cabbage, apple and ginger slaw is versatile

•	Wok up some greens

Washington Post

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.

WARM GINGER, APPLE AND CABBAGE SLAW

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

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 and water. Add salt to taste, if desired. 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.

Makes 4 servings.

Per serving: 87 calories, 2 g protein, 14 g carbohydrates, 4 g fat, no cholesterol, no saturated fat, 95 mg sodium, 3 g dietary fiber

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