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
3 cups cubed sourdough bread
1-2 tablespoons olive oil
1 teaspoon dried sage
1/4 teaspoon sea salt
- 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.