Curried Cabbage

1 tablespoon vegetable oil
1/2 cup minced shallots
2 garlic cloves, minced
2 tablespoons whole-grain Dijon mustard
2 teaspoons curry powder
1 teaspoon ground turmeric
12 cups thinly sliced green cabbage (about 3 pounds)
1/4 cup fat-free, less-sodium chicken broth
1/4 cup rice vinegar
1/2 teaspoon salt
1/4 teaspoon black pepper

Heat oil in a large nonstick skillet over medium-high heat. Add shallots and garlic; sauté 2 minutes. Add mustard, curry, and turmeric; cook 1 minute, stirring constantly. Stir in cabbage and remaining ingredients; cook 5 minutes or until tender, stirring frequently.

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