Hot Slaw

1. 1

   Place the cream in a saucepan and reduce by one half over moderate heat.

2. 2

   In a large pot, melt the butter over moderate heat.

3. 3

   Add the cabbage and toss to coat with the butter.

4. 4

   Fold in the red pepper julienne.

5. 5

   Continue to cook until the cabbage begins to wilt.

6. 6

   In a bowl, whisk the mustard into the reduced cream.

7. 7

   Season the cabbage with salt and pepper to taste.

8. 8

   Fold in the cream mixture and sprinkle with the chopped parsley.

No additional tips available.