VegBox Recipes

Mustard Cabbage

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.


Serves 4

  • 1 cabbage - any green, winter variety will do
  • 1 oz butter
  • 3 tablespoons double cream
  • 1 tablespoon wholegrain mustard


  1. 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!).

  2. Wash and dry thoroughly.

  3. Melt the butter in a large pan. Do this gently, so it doesn't burn.

  4. 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.

  5. Mix together the cream and mustard and then mix with the cabbage.

  6. Season to taste with salt and pepper.

    Serve immediately.

Time From Cupboard-To-Table

10 minutes

Notes & Variations on Mustard Cabbage

Instead of the mustard, for a sweeter taste, try a tablespoon of Balsamic vinegar.


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