Ingredients: 1 tablespoon olive oil 2 cups thinly sliced red cabbage (about 6oz.) teaspoon caraway seeds sea salt and fresh pepper cup finely minced onion 1 Maine winter apple, unpeeled, cored and cut into matchsticks 1 tablespoon fruit vinegar (raspberry or blueberry work well) teaspoon Raye's mustard 1 tablespoon chopped, walnuts, toasted Directions: In a large saut pan over medium heat, heat the olive oil. Stir in the onions and cook until they just start to soften. Add the caraway seeds and cabbage. Season with salt. Cooking, stirring until the cabbage is wilted and tender, about 5-10 minutes. Remove the pan from heat. Stir in the apple, mustard, and fruit vinegar. Season to taste with sea salt and fresh pepper. Spoon into a serving bowl and sprinkle with toasted walnuts. Makes four servings. Nutritional Analysis per serving: 81 calories, 1.2 grams protein, 10 grams carbohydrates, 4.7 grams of fat (0 grams trans fat), 71 mg sodium, 2 grams fiber. Nutritional bonus: 20% RDA vitmain K and 37% RDA vitamin C. * Chef Cheryl's notes: walnuts may be toasted in a 350 oven on a cookie sheet until fragrant, about 5-7 minutes. Or you may toast them in a toaster oven... be careful not to burn them! Raye's mustard made in Eastport, Maine is a great, local kitchen staple. Cheryl Wixson's Kitchen is a non-profit organization dedicated to teaching people the joys and benefits of healthy eating and cooking utilizing regional products while supporting a sustainable environment. For more recipes and cooking classes, visit our website at www.cherylwixsonskitchen.org

Print this Story