Cabbage Wedges With Tangy Hot Dressing
Cabbage Wedges with Tangy Hot Dressing
INGREDIENTS:
1 | slice bacon, cut crosswise into 1/4-inch strips |
2 | teaspoons cornstarch |
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 |
PREPARATION:
- 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.
This recipe appears in: European
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