January 7th, 2014 Continued

Braised Red Cabbage & Beans

1 large onion, diced

2 carrots, diced

2 celery sticks, diced

2 cloves garlic, minced

2 tsp fresh thyme

1 1/2 cups red wine

2 Tbsp Dijon mustard

1 Large head purple cabbage shredded

Two 15-ounce canned Navy beans

2 tart apples, diced

1 Tbsp Agave

Salt and Pepper to taste

Place onions, carrots,  and celery in large saucepan and heat. Cook until tender, adding water by the tsp. so that the veggies don't stick ( about 5-6 minutes) add the garlic and 1 tbsp water and cook another minute or so.. Add the thyme, redwine, and mustar and cook until the wine is reduced by half. About 10 minutes.

Add the cabbage, beans and apples and cook covered until the cabbage is tender, about 20 minutes, Adjust with salt and pepper to taste.

Adapted from Forks Over Knives Cookbook