Primal Grill with Steven Raichlen
Season 3 in High Definition
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Primal Grill is filmed at Esplendor Resort in Rio Rico.
Episode: 205 :: ON THE RANGE
Serves: Makes about 6 cups
Category: Vegetarian
2 tablespoons Dijon mustard
2 tablespoons honey
cup distilled white vinegar
cup extra virgin olive oil
Salt and freshly ground black pepper (about 1 teaspoon of the former and to 1 teaspoon of the latter.)

1 medium Savoy cabbage (1-1/2 pounds), cored and cut into 4 chunks (6 cups shredded)
1/2cup dark raisins or currants or dried cherries.

Place the mustard in a large attractive bowl and whisk in the honey, vinegar and olive oil. Add salt and pepper to taste the sauce dressing should be highly seasoned.

Thinly slice the cabbage in a food processor fitted with a slicing disk. Stir it into the dressing with the raisins. Add salt and pepper to taste.
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