Sauteed Cabbage with Mustard and a smidgen of horseradish makes for an out of the ordinary vegetable side dish.
I have a hubby whose 100% Irish mom made corned beef and cabbage every St. Patrick’s Day. I love corned beef. He does not. So for this St. Patty’s Day, I will just add cabbage to the menu. And maybe make a corned beef sandwich for my lunch. I had to coerce Bill to take a bite of this side dish. You know what? He actually liked it! Don’t let the flavorings scare you off—the mustard is subtle and the horseradish adds a depth of flavor without being overt.
St Patrick’s Day Recipes
If your family isn’t begging for corned beef either, I have a few recipes that will put some luck of the Irish into your St. Patrick’s Day menu. Don’t forget to try the sauteed cabbage—it’s a winner!
- Grasshopper Mousse
- Sunflower Whole Wheat Soda Bread
- Irish Cream Pots de Creme
- Grasshopper Pie
- Whole Wheat Molasses Quick Bread
- Irish Brown Bread
- Irish Chocolate Mousse Cake
- Homemade Bailey’s Irish Cream
Serves: 4 servings
- 3 tablespoons unsalted butter
- 1 large onion, halved lengthwise and thinly sliced
- 2 to 2½ lb green cabbage, quartered, cored, and cut crosswise into ¼-inch-thick strips (12 cups)
- ¾ teaspoon salt
- 1 cup water
- 1 tablespoon coarse-grain mustard
- 1 teaspoon bottled horseradish
- 1 teaspoon all-purpose flour
- Heat butter in a 12-inch heavy skillet over moderately high heat until foam subsides, then sauté onion, stirring occasionally, until lightly browned, about 5 minutes. Stir in cabbage, salt, and ½ cup water and cook, covered, stirring occasionally, until cabbage is just tender, about 12 minutes. Transfer to a serving dish.
- Whisk together mustard, horseradish, and flour in skillet, then add remaining ½ cup water and whisk until combined well. Simmer 2 minutes, then stir into cabbage. Season with salt and pepper.