Wilted Red Cabbage And Bell Pepper Slaw

Categories: June 1994
Yield: 1 servings

1/2 c Distilled white vinegar
1/2 c Water
1/4 c Sugar
3/4 ts Salt
1/2 ts Dijon mustard
3 tb Olive oil
1 tb Mustard seeds
1/2 Head red cabbage; shredded
-(about 3
; cups)
2 Red or yellow bell peppers;
-cut into 1-inch
; julienne strips

In a saucepan bring vinegar and water to a boil with sugar, salt, and
mustard and simmer, stirring occasionally, 3 minutes.

In a large heavy skillet heat oil over moderately high heat until hot but
not smoking. Add mustard seeds and saute until they begin to pop. Stir in
cabbage and saute, stirring, 1 minute. Add vinegar mixture and simmer
vegetables 1 minute.

Drain vegetables in a large fine sieve set over a saucepan and transfer
them to a bowl. Boil liquid over moderately high heat until reduced to
about 3 tablespoons and stir into vegetables. Chill slaw, covered, at least
1 hour or overnight.

Serves 4.

Gourmet June 1994

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