This is a warm concoction. It nudged my consciousness this morning at about 9:30 am (EDT). By the way, do you hate having to get up in pitch dark as much as I do? I can hardly wait for the time to change this weekend. Here's a pretty simple recipe. We've been buying cabbages because we like cabbage and it is relatively cheap. I learned from Rachael Ray the melt anchovy in your cooking oil technique. It really works. I will resist saying, “Yummo.” Uh-oh, I guess I just failed that test. The quantities of ingredients I used are very modest. Frankly I think you could double them if you like lots of flavor. When I do this again, that is what I will do.
The Second Son of Slaw
3 Tbs olive oil
¼ head of cabbage, sliced very thin
1/3 cup chicken broth
2 Tbs cider vinegar
1 Tbs Dijon mustard
Pinch red pepper flakes
½ tsp ground caraway seeds
Heat the oil. Melt the anchovies into the oil.
Add the cabbage and toss to coat. Continue tossing for about 3 minutes.
Add broth, vinegar, mustard, pepper flakes and caraway. Cook uncovered until the cabbage is tender but al dente, maybe 6 minutes, maybe 8 minutes? Pull it off the heat and let it sit for 10 minutes. You can combine this with anything for which you would use sauerkraut or more traditional coleslaw.