Cabbage with Mustard Sauce
Transform a humble vegetable into a show-stopping side dish with this vibrant Cabbage with Mustard Sauce recipe! Tender sautéed green cabbage is infused with rich, buttery notes and tossed in a tangy, zesty mustard sauce that brings together the sharpness of yellow mustard, the smooth depth of Dijon, a hint of sweetness from honey, and the bright acidity of apple cider vinegar. Minced garlic and fresh parsley add layers of flavor, while a quick steaming method ensures a perfectly soft yet slightly crisp texture. This versatile dish pairs beautifully with roasted meats, grilled fish, or as a standout component in your next vegetarian spread. Ready in just 40 minutes, this easy and nutritious recipe will elevate your weeknight meals or holiday table with bold flavors you’ll crave again and again.
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Recipe Information
Ingredients
- 1 medium head Green cabbage
- 3 tablespoons Butter
- 1 tablespoon Olive oil
- 2 tablespoons Yellow mustard
- 1 tablespoon Dijon mustard
- 1 teaspoon Honey
- 2 teaspoons Apple cider vinegar
- 2 cloves (minced) Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 cup Water
- 2 tablespoons (chopped) Fresh parsley
Instructions
Remove the outer leaves of the cabbage and discard. Cut the cabbage in half and then into quarters. Remove the core and slice the cabbage into thin shreds.
Heat 2 tablespoons of butter and 1 tablespoon of olive oil in a large skillet or sauté pan over medium heat.
Add the minced garlic to the pan and sauté for 1 minute until fragrant.
Add the shredded cabbage to the pan and toss to coat in the butter and olive oil. Cook for 5 minutes, stirring frequently, until the cabbage begins to soften.
Pour 1 cup of water into the pan, cover, and let the cabbage steam for 10 minutes. Stir occasionally to prevent sticking.
While the cabbage is cooking, prepare the mustard sauce. In a small bowl, whisk together the yellow mustard, Dijon mustard, honey, apple cider vinegar, 1 tablespoon of melted butter, salt, and black pepper until smooth.
Once the cabbage has softened and most of the water has evaporated, pour the mustard sauce over the cabbage. Toss well to ensure the cabbage is evenly coated.
Cook for another 5 minutes on low heat, allowing the flavors to meld and the sauce to slightly thicken.
Remove from heat. Garnish with freshly chopped parsley before serving.
Serve warm as a flavorful side dish alongside roasted meats, grilled fish, or as part of a vegetarian meal.
Nutrition Facts
Calories |
610 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 53.2 g | 68% | |
| Saturated Fat | 21.5 g | 108% | |
| Polyunsaturated Fat | 2.4 g | ||
| Cholesterol | 99 mg | 33% | |
| Sodium | 3331 mg | 145% | |
| Total Carbohydrate | 31.6 g | 11% | |
| Dietary Fiber | 9.8 g | 35% | |
| Total Sugars | 17.7 g | ||
| Protein | 6.8 g | 14% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 206 mg | 16% | |
| Iron | 3.2 mg | 18% | |
| Potassium | 770 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
