Hot Slaw Cabbage in Mustard Pecan Butter
Transform your cabbage side dish into a show-stopping centerpiece with this Hot Slaw Cabbage in Mustard Pecan Butter recipe. Featuring tender, sautéed cabbage bathed in a creamy, tangy sauce made with Dijon and whole-grain mustard, this dish gets a delightful crunch from toasted pecans and a touch of sweetness from honey. A splash of apple cider vinegar brightens up the flavors, while garlic and optional red pepper flakes add layers of depth and warmth. Ready in just 30 minutes, this quick and easy recipe is perfect for weeknight dinners or holiday tables. Garnished with fresh parsley for a vibrant finish, this savory, nutty slaw is delicious when served warm alongside roasted meats or grilled vegetables. Whether you're looking for a low-carb side dish or simply love bold, dynamic flavors, this recipe is sure to impress!
Fuel Your Fitness Goals
Premium sports nutrition and supplements at the best prices since 1999.
Over 25 years of sports nutrition excellence
Recipe Information
Ingredients
- 1 small head (about 1.5 lbs) Green cabbage
- 4 tablespoons Unsalted butter
- 0.5 cup Pecans
- 2 tablespoons Dijon mustard
- 1 tablespoon Whole-grain mustard
- 2 tablespoons Apple cider vinegar
- 1 tablespoon Honey
- 1 tablespoon Olive oil
- 2 cloves Garlic
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 0.25 teaspoon Red pepper flakes (optional)
- 2 tablespoons Fresh parsley (for garnish)
Instructions
Remove the outer leaves of the cabbage and slice it in half. Remove the hard core from the center, then thinly slice the cabbage into shreds.
Toast the pecans in a dry skillet over medium heat for 3-4 minutes until fragrant and slightly golden. Set aside to cool, then roughly chop.
In a large skillet or sauté pan, melt the butter over medium heat. Add the minced garlic and cook for 30 seconds until fragrant.
Stir in the Dijon mustard, whole-grain mustard, apple cider vinegar, honey, olive oil, salt, black pepper, and red pepper flakes (if using). Mix well to form a smooth and creamy sauce.
Add the shredded cabbage to the skillet. Toss to coat the cabbage evenly in the mustard butter. Cook for 6-8 minutes, stirring frequently, until the cabbage is tender but retains some crunch.
Stir in the toasted pecans, mixing them evenly throughout the slaw.
Taste and adjust seasoning with additional salt or pepper, if needed.
Transfer the hot slaw to a serving dish and garnish with fresh parsley before serving. Serve immediately while warm.
Nutrition Facts
Calories |
302 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 25.9 g | 33% | |
| Saturated Fat | 8.7 g | 44% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 31 mg | 10% | |
| Sodium | 738 mg | 32% | |
| Total Carbohydrate | 17.2 g | 6% | |
| Dietary Fiber | 6.0 g | 21% | |
| Total Sugars | 10.3 g | ||
| Protein | 3.9 g | 8% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 100 mg | 8% | |
| Iron | 1.6 mg | 9% | |
| Potassium | 421 mg | 9% | |
*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.
