OK, I have to admit that it’s been two months since I made this cabbage but looking at these pictures makes me realize I have to make it again immediately. I feel like it’s always that way with cabbage – I totally forget about it as a meal option until something like St. Patrick’s Day comes along and then I wonder how I could have gone so long without it.
After trying this recipe you’ll be a lot less likely to forget about this underrated veggie. The sweet-tangy flavor is addictive and you’ll love how fast and easy it is to prepare – not to mention inexpensive.
We usually serve this with sausages for a quick weeknight meal. Seriously, we’re talking no more than 25 minutes from fridge to table for a warm, hearty, crazy satisfying dinner. Go cabbage!
- 1 tbs olive oil
- 1 tbs butter (use more olive oil for vegan)
- 1 tsp mustard seed
- 1/2 medium red onion, thinly sliced
- 1/2 red cabbage, about 1 pound, sliced
- 1/3 c apple cider vinegar
- 1 tbs brown sugar
- salt and freshly ground black pepper, to taste
Heat oil and butter in a large skillet or braiser over medium heat.
Add mustard seed and onion and cook 2 minutes.
Add sliced cabbage and saute 2-3 more minutes.
Add apple cider vinegar and cook, covered, until cabbage is tender, 10-12 minutes.
Stir in brown sugar and continue cooking, uncovered and stirring constantly, until liquid has evaporated,.
Season aggressively with salt and freshly ground black pepper and serve.
Total Fat 6.8g
Saturated Fat 2.4g
Trans Fat 0.0g
Total Carbohydrates 12.3g
Dietary Fiber 2.8g
How is mustard seed purchased? Could I use some German-style stone ground mustard?
Maggie Jones says
Hi Lynette! Mustard seed is sold in the spice section in little spice jars.
You could stir in some stone ground mustard at the end (a very small amount so it’s not overpowering) or just leave it out without too much impact on flavor. Enjoy!
I tried this recipe yesterday and it was really good, even if that doesn’t really taste vinegar in the end (I like vinegar haha).
But I’ll do it again anyway, so thank you for the recipe!
Maggie Jones says
Yay! I’m so glad you liked it. I always sneak in a little extra vinegar, too ;-D