Mustard Cabbage
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Wholegrain mustard transforms winter cabbage into an inspiring side-dish. By sautéing the cabbage in butter, rather than boiling, it tastes sweeter and less cabbage-like. So this recipe might even tempt devout cabbage-haters back to the dinner table. |
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Ingredients
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Serves 4
- 1 cabbage - any green, winter variety will do
- 1 oz butter
- 3 tablespoons double cream
- 1 tablespoon wholegrain mustard
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Method
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- Slice the cabbage finely, removing the central stem (this takes too long to cook - use it in stock if you don't want to compost it!).
- Wash and dry thoroughly.
- Melt the butter in a large pan. Do this gently, so it doesn't burn.
- Add the cabbage and stir well, to coat with butter. Cover the pan and allow to cook for 2-3 minutes, until the cabbage is softened.
- Mix together the cream and mustard and then mix with the cabbage.
- Season to taste with salt and pepper.
Serve immediately.
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Time From Cupboard-To-Table
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10 minutes |
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Notes & Variations on
Mustard Cabbage
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Instead of the mustard, for a sweeter taste, try a tablespoon of Balsamic vinegar.
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