Instructions: Trim and flatten the cubes of lean meat; then cut into 1-inch pieces. Heat nonstick (2 qt) saucepan to high; sear and brown the meat. Deglaze and "proof" with wine. Add water, mushroom base, chunks of vegetables, rosemary and mustard. Reduce heat, and simmer uncovered about 20 mins (to reduce stock). Complete the cooking on low, covered until done (about 50 mins or so.)

In a nonstick (1 qt) saucepan, heat the canola til runny; add the cabbage, then the onion and cook for about 5 or 6 minutes until all is magenta and the aroma is blended. Add the malt vinegar, and swirl. Remove from heat, cover and set aside on the counter until needed to top the stew.

Serves 2

COOKsNOTEs: Ive over-cooked this stew but it did not disintegrate; it does melt in the mouth: about 2-1/2 hrs simmer; reheat for dinner.
*

Suitable for make-ahead and reheat, adding water as needed.
* You can make more relish; it usually disappears.
* We used A DIJON Mustard Salad Dressing ("fat free") seasoned with lemon juice, a hint of tarragon, garlic, dried onion, and celery salt.
* Irish soda bread is good with this as is potato rolls. Fresh parsley and finely shredded carrot add the crispies.
* Use lean boneless veal, pork, or lamb.
* Choose a variety of potato.
* Puree a potato and use as thickener.
* We use reduced salt bouillon.

NOTES : This was last nights dinner; sweet meat and sour cabbage.

Potatoes and parsnips (not as sweet as carrots). hmmm.

If you would like to email yourself the recipe for later use, or share the recipe with your friends or family, enter the email addresses below and this recipe will be emailed to you and others as well.