Side Dish: United States – Warm Cider-Mustard Apple Cabbage Slaw

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 10 min

Cook 12 min

Total 22 min

Ingredients

4 cups thinly sliced green cabbage (about 1 / 2 small head)
1 crisp apple (e.g., Honeycrisp), cored and cut into matchsticks
1 small fennel bulb, cored and thinly sliced
1 / 2 small red onion, thinly sliced
2 tbsp (30 ml) apple cider vinegar
1 tbsp (15 ml) whole-grain mustard
1 tsp (5 ml) Dijon mustard
2 tsp (10 ml) honey
2 tbsp (30 ml) olive oil
1 tbsp (15 g) unsalted butter
1 / 2 tsp (1 g) caraway seeds
2 tbsp (8 g) chopped fresh parsley
Salt to taste
Freshly ground black pepper to taste

Instructions

In a small bowl, whisk together apple cider vinegar, whole-grain mustard, Dijon mustard, honey, a pinch of salt, and a few grinds of black pepper; set aside.
Heat a large skillet over medium heat. Add olive oil and butter. When the butter foams, add caraway seeds and toast for 30 seconds until fragrant.
Add red onion and fennel; sauté 2–3 minutes until beginning to soften.
Add cabbage, season with a pinch of salt, and cook 3–4 minutes, tossing, until just wilted but still crisp-tender.
Stir in the apple and cook 1 minute more.
Remove from heat, pour the cider-mustard mixture over the slaw, and toss to coat. Adjust seasoning with salt, pepper, or a splash more vinegar to taste.
Fold in chopped parsley and serve warm alongside the pork chops.