1/2 cup wine
1/3 cup Dijon mustard
1/4 cup honey
1/2 cup soy sauce
1 teaspoon white sugar
1/2 teaspoon chili powder
1/4 teaspoon dried basil
1/8 teaspoon salt
1/8 teaspoon ground black pepper
3 tablespoons butter, softened
1 medium head cabbage, cut into 1/4 inch cubes
1 small onion, cut into 1/4 inch cubes
1 small carrot, cut into 1/8 inch cubes
1 large tomato, sliced
1 small red bell pepper, seeded
1 cup wine
1 egg
1 teaspoon lemon zest
3 tablespoons Dijon mustard
3 tablespoons honey
1/4 cup Dijon mustard
1/2 cup soy sauce
In a medium saucepan of simmering water, combine wine, mustard, honey, soy sauce and sugar. Bring to a boil; cover and simmer for 1 minute. Remove from heat. Mix in chili powder, basil, salt, pepper and butter with a metal whisk. Stir until gradually incorporated. Pour mixture into a large glass dish. Sprinkle with cabbage, onion and carrot. Cover and chill in refrigerator at least 2 hours before serving.
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