Mustards Grills Braised Red Cabbage Recipes

MUSTARD BRAISED CABBAGE

Steps:

• Heat a heavy-bottomed pan over medium heat for 2-3 minutes. Add vegetable oil and make sure it's shimmery, then sprinkle RawSpiceBar's Horseradish & Mustard Seeds across the surface and cover immediately, cook until seeds stop popping, about 1 minute.
• Remove cover, turn heat to medium-low and add diced cabbage and onion. Add butter and salt, toss to combine, stirring until vegetables begin to wilt, about 4-5 minutes.
• Turn heat to medium-low and cover the pan. Cook for 10-12 minutes, until the cabbage is tender. Remove from heat.
• Serve hot or at room temperature and enjoy!

MONGOLIAN PORK CHOPS (MUSTARDS GRILL)

Steps:

• Trim the excess meat and fat away from the ends of the chop bones, leaving them exposed.
• Put the pork chops in a clean plastic bag and lightly sprinkle with water to prevent the meat from tearing when pounded.
• Using the smooth side of a meat mallet, pound the meat down to an even one-inch thickness, being careful not to hit the bones.
• Alternatively, have your butcher cut thinner chops and serve two per serving.
• To make the marinade, combine all the ingredients in a bowl and mix well.
• Coat the pork chops liberally with the marinade and marinate for three hours or up to overnight in the refrigerator.
• Prepare mustard sauce.
• Put the sugar and mustard in the top of a double boiler and mix with a whisk.
• When well combined, whisk in the egg yolks and vinegar.
• Cook over simmering water, stirring occasionally, for 10 to 15 minutes, until it is thick enough to form ribbons when drizzled from the spoon.
• Remove from the heat and allow the mixture to cool.
• When cool, fold in the creme fraiche.
• Keep refrigerated until needed.
• Place the chops on the grill and grill for five minutes on each side, rotating them a quarter turn after two to three minutes on each side to produce nice crosshatch marks. (It's good to baste with some of the marinade as the meat cooks).
• As with all marinated meats, you want to go longer and slower on the grill vs. shorter and hotter, because if the marinated meat is charred, it may turn bitter.
• The pork is ready when it registers 139F on an instant-read thermometer.
• Offer the mustard sauce on the side for dipping.

CHEF JOHN'S BRAISED RED CABBAGE

Steps:

• Melt butter in a large skillet over medium heat; cook cabbage in the hot butter until it begins to soften, 1 to 2 minutes. Season with salt. Pour in water, red wine, and red wine vinegar. Stir to combine. Mix in sugar and caraway seeds.
• Continue to cook and stir until liquid has evaporated and cabbage is tender, about 5 minutes. If cabbage isn't quite tender, add a splash of water and continue cooking a few more minutes.