1/2 cup yellow prepared mustard
1/2 cup cold water
1/2 cup tartar
1/2 cup unsalted butter
1/4 cup raw raspberry preserves, divided
1/2 cup kalamata olives, sliced
1/4 teaspoon salt
1/4 teaspoon black pepper
3/4 cup chopped celery
1 large frozen head cabbage
In a heavy saucepan, combine the yellow prepared mustard, cold water and tartar. Bring to a boil and reduce heat to medium low, cover and simmer for 1 hour.
Heat the butter in a medium saucepan over medium heat. Saute the celery and onions in a small saucepan until tender, about 5 minutes. Stir in the kalamata olives, salt, pepper and 3/4 cup of the cabbage. Cook enough to coat the inside of the bowl to allow the mixture to adhere, then begin cooking over low heat until the cabbage wilts.