Hot Slaw

Directions

1. 1
   Place the cream in a saucepan and reduce by one half over moderate heat.
2. 2
   In a large pot, melt the butter over moderate heat.
3. 3
   Add the cabbage and toss to coat with the butter.
4. 4
   Fold in the red pepper julienne.
5. 5
   Continue to cook until the cabbage begins to wilt.
6. 6
   In a bowl, whisk the mustard into the reduced cream.
7. 7
   Season the cabbage with salt and pepper to taste.
8. 8
   Fold in the cream mixture and sprinkle with the chopped parsley.