1 small 1 lb (500 g) red cabbage, thinly sliced (about 1.5 l/6 cups)

1 carrot, finely chopped

1 leek, thinly sliced

2 tbsp (30 ml) olive oil

1/2 cup (125 ml) white wine

2 tablespoons (30 ml) Dijon mustard

1/2 teaspoon (2.5 ml) dried tarragon

Salt and pepper

In non-stick skillet, sauté the cabbage, carrot and leek in the oil. Simmer for 15 minutes.

Add the wine and reduce for 5 minutes. Add the mustard, tarragon, salt and pepper. Serve hot with meat, sausages or poultry.

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