Savory, sweet, crunchy, this dish has it all. Perfect for Thanksgiving or any winter evening.
Ingredients:
- 6 heaping cups cabbage, coarsely chopped
- 3 heaping cups cubed sweet potato
- 2 tablespoons olive oil
- 1 cup chicken or vegetable broth
- 1 teaspoon apple cider vinegar
- 2 teaspoons Dijon mustard
- 1/2 cup toasted, chopped pecans
Croutons:
- 3 cups cubed sourdough bread
- 1-2 tablespoons olive oil
- 1 teaspoon dried sage
- 1/4 teaspoon sea salt
Instructions:
- Heat olive oil in a large skillet over medium heat. Add the cabbage and sweet potatoes; season with salt. Saute, stirring frequently, until cabbage starts to brown in spots, about 10 minutes.
- Whisk together the broth, mustard, and vinegar in a small bowl and add to the skillet. Give everything a stir and scrape up any browned bits. Cover, reduce heat to low, and simmer for 5-10 minutes or until cabbage is tender. Season with black pepper. Serve with croutons and pecans. Makes enough for about 4 side servings or 2 main dish servings.
To make croutons: Heat oven to 375°F. Toss the bread cubes with olive oil, sage, and salt. Spread the croutons on a sheet pan and bake for 10 minutes. Remove pan from oven, push the croutons over to one side, and add the pecans. Return to oven and bake another 10-15 minutes until croutons are crispy.
